difference between pita and tortilla?

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I’ve got my sourdough starter in the fridge, and decided to essay with using it as a base for english pancakes = Fr. Crepes.

So far, so good.

This morning i ended up with a too-thick mixture. The first crepe took ages to cook, was too thick, and as i took it from the pan, I thought “Hello, I’ve made a Tortilla”. Then, ever mindful of the opened can of tuna in the fridge, and already looking forward to lunchtime, I corrected myself and said “No. What I’ve got here is Pita bread”.

In your exalted opinions, please, what is the difference between Pita and Tortilla?

(My recipe is sourdough liquor + whole wheat flour + pinch salt; the crepes, when they turn out right, are fine, and different from my Mum’s “egg + milk + white flour” batter.

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Tortilla has many meanings, but referring to the ones most common in North America, that is, what is served at Mexican restaurants, the flour tortilla is a simple disk made from very elastic dough. A pita is fluffier and has a gigantic pocket. They also taste different. Basically, the only commonalities I see are that they are round and made with wheat flour.

Disclaimer: I am not a baker, but I do eat a lot of baked goods.

Added: Pita is more like naan, the most common bread served at Indian restaurants in the US, but I’ve never had pita baked fresh… or brushed with clarified butter… perhaps an experiment to try some day.

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Disclaimer: I am not a baker, but I am a Greaves, and I make a lot of dough.
We ate “indian” last night and i got fed up when I came home, so made some basic indian bread dough.
Scads of recipes on the web.
I used 1 cup plain flour, a soupspoon of oil (I figure it always helps in the pan), and some stale milk, almost curdled.
Flour to bowl, add oil, rub in, add milk to make a malleable dough. Knead it for 60 secs, set aside covered for 30 minutes.
Roll into balls, roll flat & thin, drop into pre-heated frying pan on medim heat, 3 minutes a side.

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> 3 minutes a side.

here’s the result

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I am not a baker, but I am a Greaves, and I make a lot of dough.

It’s good to know – you make a lot of dough!

You don’t happen to have a good pizza crust recipe, do you?

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Tortilla has many meanings, but referring to the ones most common in North America, that is, what is served at Mexican restaurants, the flour tortilla is a simple disk made from very elastic dough. A pita is fluffier and has a gigantic pocket. They also taste different. Basically, the only commonalities I see are that they are round and made with wheat flour.

Disclaimer: I am not a baker, but I do eat a lot of baked goods.

Added: Pita is more like naan, the most common bread served at Indian restaurants in the US, but I’ve never had pita baked fresh… or brushed with clarified butter… perhaps an experiment to try some day.

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A tortilla is a flat round “bread” made from flour or corn.

A Pita is a Pain In The Arrears.

I don’t know how there could be any confusion.

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Is you loan in arrears ?

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Corn tortillas are made with a type of specially treated corn flour called masa harina. To make masa harina, whole corn kernels are boiled with an alkali until the hulls loosen and float to the top. The kernels are then drained, crushed, and dried. The resulting flour is mixed with water and kneaded into a pliable dough in order to make tortillas. You can find dry masa harina at many supermarkets. At specialty stores and Mexican grocers, you may even find fresh masa, which needs to be used right away.

I have no idea how Pita bread is made

Tom

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