Freshly baked pittas are far superior to shop-bought and are amazingly simple to make. Try them stuffed with souvlaki or dipped into hummus. Throughout the Middle East, pittas are served alongside ...

Pitta pockets stuffed with chicken, tangy beetroot slaw and dollops of mint raita With 25 years of experience as a Telegraph columnist, chef and food writer, Xanthe Clay provides guidance on ...

Chef director of Dalston’s Oren restaurant Oded Oren shares three elevated pitta filling recipes from his debut cookbook. Some may think of pitta bread as just a vehicle for dips, be it hummus or ...

Arayes are a traditional Middle Eastern street food: pitta bread stuffed with seasoned meat. They are originally from Lebanon and Palestine. Egypt has an opened-up version called hawashi that has the ...