Pitam (or pita) bread is a staple in many Middle Eastern households during Ramadan. It is used to scoop up soups, stews, and to wrap savory fillings for the pre‑dawn (suhoor) and sunset (iftar) meals, symbolizing hospitality and the sharing of food with family.

In North Africa, pitam may be slightly thicker and cooked on a griddle, while in the Levant it is baked at very high heat to create a puffed pocket. Some regions add nigella seeds or sesame on top for extra flavor.

In Morocco, pitam is often served warm alongside harira soup and dates at iftar. It is torn by hand and used to dip into the soup, providing a soft, comforting texture that balances the spiced broth.

Beyond Ramadan, pitam is common at Eid al‑Fitr, family gatherings, and street‑food festivals. Its quick‑baking nature makes it ideal for large gatherings where fresh bread is needed fast.

The addition of plain yogurt and olive oil creates a tender crumb and richer flavor. Freezing the dough after the first rise preserves freshness, allowing you to bake a just‑in‑time pita during Ramadan without the texture loss of pre‑baked store versions.

Common errors include using water that is too hot (which kills the yeast), under‑kneading (resulting in a dense crumb), and baking at a temperature lower than 240 °C, which prevents the pita from puffing and forming a pocket.

Yogurt adds acidity that strengthens gluten development and contributes to a softer interior, while also giving a subtle tang that complements savory Ramadan dishes.

Yes. After the first proof, shape the dough into 60 g balls, flash‑freeze them on a tray, then transfer to freezer bags. When ready, bake directly from frozen for 7‑10 minutes at 240 °C.

The pita should be puffed with a golden‑brown top, and when removed from the oven it should feel light and hollow inside. A quick tap should produce a hollow sound, indicating a fully formed pocket.

The YouTube channel Cooking by Nissou focuses on practical, batch‑cooking techniques for Ramadan and everyday meals, offering step‑by‑step tutorials that emphasize organization, freezer‑friendly preparations, and spiritual mindfulness while cooking.

Cooking by Nissou combines traditional Middle Eastern recipes with modern meal‑prep strategies, such as portioning and freezing, to reduce daily cooking stress during Ramadan. The channel also highlights cultural context and spiritual aspects, which many generic cooking channels overlook.