Pita bread is standard throughout the eastern Mediterranean. It is called pita in Greece and the countries of the Levant, where it is also known as Khoubz Araby. In Turkey, the name is pide, and glazed with an egg yolk mixture prior baking.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Watch your eggs closely near the end — a few extra seconds is the difference between silky and overcooked. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
