Stamatis Peinirli Pita — The Handmade Athenian Base (~40cm, 4 pcs)

Peinirli Pita Stamatis — the numbers behind a working bread.

A clean, straightforward wheat bread with 7.9g of protein per 100g and a moderate carbohydrate profile at 51g. No added fats — fat is 1g per 100g, which is notably lean for a bakery product. The fibre content at 2.9g per 100g is consistent with a semi-wholemeal equivalent, despite being made from standard wheat flour.

What the nutritional profile says about this bread:

• Low in fat: 1g per 100g — no oil or fat in the dough. The char and flavour come from the heat alone.
• Decent protein: 7.9g per 100g — comparable to standard bread, adequate when paired with protein-rich fillings.
• Moderate carbohydrates: 51g per 100g, of which sugars are only 2.5g — the low sugar content confirms no sweetened dough.
• Fibre: 2.9g per 100g — useful contribution in a high-fibre Mediterranean eating pattern.
• Salt: 1.1g per 100g — standard bread-level salinity; factor in when planning high-sodium toppings like feta or cured meats.

Nutritional values per 100g:

• Energy: 1020 kJ / 242 kcal
• Fat: 1.0g — of which saturates: 0.3g
• Carbohydrates: 51g — of which sugars: 2.5g
• Fibre: 2.9g
• Protein: 7.9g
• Salt: 1.1g

Ingredients: Wheat flour 58% (wheat flour (EU & non-EU), wheat gluten, malt, acidity regulator: sodium carbonate, flour improvers: ascorbic acid, L-cysteine, enzymes), water, salt, yeast, stabilisers (xanthan gum, guar gum), emulsifier (mono- and diglycerides of fatty acids), dextrose, enzymes, preservative (calcium propionate).

Contains gluten. May contain traces of sesame and malt flour.

Storage guide: from pack to plate without waste.

This pita is designed for the freezer. The frozen shelf life is the intended storage method, not the fallback. Stamatis produces it for both direct use and extended storage — the format was built around souvlatzidika kitchens that operate on frozen stock and heat to order. Apply the same logic at home.

How to store it correctly:

• At room temperature: up to 3 days from production date — use only if you plan to consume quickly after purchase
• Refrigerated (0–4°C): up to 6 days from production date — use for short-rotation fresh availability
• Frozen (−18°C): up to 12 months from production date — the recommended default; freeze on arrival and pull out as needed
• Do not thaw before heating: cook directly from frozen. Thawing before the heat softens the dough and loses the crust structure.

Freshness timeline:

• At room temperature: up to 3 days from production date
• Refrigerated: up to 6 days from production date
• Frozen: up to 12 months from production date — heat directly from frozen, do not defrost first
• After heating: consume immediately; does not hold well once cooled

Product details:

• Format: 4 hand-shaped oval pita bases, each approximately 40 cm in length
• Total weight: 600g per pack
• Origin: Athens, Greece
• Producer: Stamatis Pites — handmade production since 1975
• Allergens: contains gluten; may contain traces of sesame and malt flour

Why does hand shape matter here.

Most pita on the market goes through at least one machine step — typically the initial sheeting. Stamatis Peinirli is extended entirely by hand, which produces the irregular edge, the uneven thickness, and the char distribution you see in the photos. That irregularity is not a defect. It is what makes the bread behave differently in the heat: the thinner sections char faster and crisp, while the thicker sections stay soft. No two pieces in the pack will look identical — and that is exactly the point.