![]() Pita at the souq on Khaled ibn al-Waleed street, in the old city of Nablus, West Bank, Palestine. | |
Jinis | Flatbread |
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Panggonan asal | Fertile Crescent, Middle East[1] |
Woworan pokok | Flour, water, yeast, salt |
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Pita ( /ˈpɪtə/ utawa US /ˈpiːtə/ ) [2] utawa Pitta ( Inggris Inggris ), iku salah siji suku yeast- ragi jinis flatbreads panggang saka glepung gandum, umum ing Mediterania, Tengah Wétan, lan tlatah liya tanggané. Iki kalebu versi sing kawr karo kanthong interior, uga dikenal minangka roti Arab (Arab: khubz ʿarabī ), roti Siria, lan jeneng liyane, uga versi tanpa kanthong kaya ta pita Yunani, sing digunakake kanggo mbungkus souvlaki .[3][4][5][6][7] ama ing donya kulon
rn jeneng pita kadhangkala bisa uga digunakake kanggo ngrujuk marang manéka jinis flatbreads sing duwe jeneng liya ing basa lokal sing, kaya ta akeh gaya khubz Arab (roti).[8]
The best-known bread of the region is khubz arabi (or, simply, khubz), a round, flat, slightly leavened loaf about one-fourth inch thick and with a pocket inside. It is made in three different sizes: large (eight or more inches in diameter), medium (six to eight inches), and small (about five inches). In America, where it has become very popular, this bread is known as pita. A pocketless version is also available. In some Arab communities khubz arabi is called kmaj (from the Persian kumaj), while in others, kmaj refers only to the pocketless type.
Pita bread originated in the Middle East and is also known as Arabic, Syrian, and pocket bread.