The Yemeni Pita

The Yemeni Pita 

The name PITA finds roots in Turkey meaning flatbread. There is evidence flatbreads were made as early as the Stone Age and there's an ancient site in Israel that yielded grains as early as 23,000 years ago! Many cultures revere the daily bread baking as a sacred act, a ritual performed in the wee hours of the morning to for the BREAKING of the FAST (aka breakfast). The Israeli kitchen revolves around the PITA. A few decades ago, the Israeli's  expanded the PITA to make a fluffy version with a thick pocket. This style is often called the YEMENI PITA and can only be made by hand. 

The YALLA PITA is of the YEMENI style—hand rolled  every morning and fired at flaming 500+°F.  A special stove firing from the top and bottom turns the water in the dough to steam leading the puff and pocket you love!