Buckwheat pita
PILLOWY, PERFECTLY CHARRED, AND READY TO HOLD IT ALL
WHY YOU’LL LOVE IT
🔥 Leopard-Spotted Perfection
Baked at over 750°F in under 90 seconds—those charred spots aren't just for show, they add flavor.
💪 Built for Stuffing
Holds up to just about anything you can think to squeeze in it.
🌰 Buckwheat Bonus
Nutty depth of flavor plus better digestion.
🥙 The Star of the Sandwich
This isn't just a vessel—it's the reason you got all that stuff out of the fridge.
THE STORY
The best falafel vendors in Tel Aviv like to brag about the capacity of their pitas: "You don't think I can stuff more into this? Watch me!" They keep adding layers of flavor until the sandwich exceeds its apparent limits.
That's the spirit behind the style of pita we bake at Razava: A pita as flavorful as it is fillable, equally good for dipping in olive oil or stuffing to infinity with as much tahini as you can. It soaks up everything and holds together until the last bite.
WHY WE MAKE IT
We believe in feeding people food that tastes good and leaves you feeling good.
With this pita, you can eat a fully loaded Sabich sandwich and not feel like you want to collapse afterward.
The buckwheat was our way of pushing that idea further.
In French baking, buckwheat shows up in crepes and pancakes as a nutty accent. (Despite the name, buckwheat isn't wheat at all—it's actually related to rhubarb.)
Buckwheat is incredibly gut-friendly, and produces beneficial acids during fermentation, which means it actively improves the digestibility and flavor of any bread it's added to. Too much will negatively impact the bread’s structure, but a small amount goes a long way.
FLAVOR PROFILE & CRAFT
Great pita requires wet, slack dough, proper fermentation, and baking at extreme heat on an open flame.
The dough is cold-fermented for up to 20 hours, then shaped and given a short warm proof before baking. The hydration is high—wetter dough creates that pillowy texture and helps maintain moisture during the extreme heat of the bake.
Then comes the fire. We bake these in our open-flame hearth oven at over 750°F. The goal: under 90 seconds from raw dough to finished pita. That intense heat and fast bake keeps the walls strong and creates the traditional leopard-spot aesthetic—those charred spots add depth and complexity of flavor.
As soon as the pitas come out of the oven, we wrap them in towels and let them steam as they cool. Letting them rest in their own moisture is what gives them their signature pliability.
The crumb is chewy and elastic, with enough body to soak up sauces without falling apart. The walls are sturdy but never tough.
This isn't just a hollow pocket. It's one you can sink your teeth into.
HOW TO EAT IT
Our Latke Pita (above): Two crunchy potato pancakes make the perfect counterpoint stuffed into to the pillowy pita.
Our Sabich Sandwich: Fried eggplant, hard-boiled egg, tomato, cubumber, tahini, amba, and zhug all stuffed into this pita.
Dip and Scoop: Tear off pieces and drag them through labneh, muhammara, or any dip that needs a spongy vehicle.
The Classic Stuff: Falafel, hummus, shawarma, you name it—this pita can handle it. Squeeze in as much tahini as you want.
HOW TO STORE IT
These are best eaten the day you get them—that's when the texture is at its peak.
Planning to keep them longer? Freeze them. They thaw beautifully in the microwave: wrap in a towel and microwave for about a minute. For a crispier texture, use an oven or toaster. Or better yet, if you have a gas stove, hold it over the flame for a few seconds, rotate with tongs, and repeat until warmed through. (You can use the same technique when you're firing up the grill.)
Don't let them sit out at room temperature for more than a day—they'll stale quickly. Freeze or eat—those are your best options.
WHERE TO BUY IT
You can find Buckwheat Pita Wednesday-Sunday at our bakery at 685 Grand Avenue in St. Paul; on DoorDash; on Uber Eats; or at one of our neighborhood pickup locations in North Minneapolis (Wednesday) or St. Louis Park (Friday).