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Pita pocket1/24/2024 ![]() Most pita are baked at high temperatures (450–475 ☏ (232–246 ☌)), which turns the water in the dough into steam, thus causing the pita to puff up and form a pocket. In Greek, pita ( πίτα) is understood by default to refer to the thicker, pocketless Greek pita, whereas the thinner khubz-style pita is referred to as aravikí pita ( αραβική πίτα, lit. In Egypt, it is called عيش بلدي ( ʽēš baladi) or simply عيش ( ʽēš, "bread"), although other subtypes of "bread" are common in Egypt, such as eish fino and eish merahrah. "pita bread") is sometimes used other names are simply خبز ( khubz, "bread"), الخبز العربي ( al-khubz al-ʿarabiyy, "Arab bread") or خبز الكماج ( khabaz al-kimaj, "al-kimaj bread"). In Arabic, the phrase خبز البيتا ( khabaz albayta, lit. The word has been borrowed by Turkish as pide, and appears in the Balkan languages as Bosnian-Serbian-Croatian pita, Romanian pită, Albanian pite, and Bulgarian pitka or pita however, in the Serbo-Croatian languages of the countries comprising the former Yugoslavia, the word pita is used in a general sense meaning pie. Hypotheses also exist for Germanic or Illyrian intermediaries. It is spelled like the Aramaic פיתא ( pittəṭā/pittā), from which it was received into Byzantine Greek (see above). Other hypotheses trace the word back to the Classical Hebrew word פת ( patt, lit. In Levantine Arabic it evolved into fatteh, (since Old Arabic / p/ evolved into / f/). The English word is borrowed from Modern Greek πίτα ( píta, "bread, cake, pie, pitta"), in turn from Byzantine Greek (attested in 1108), possibly from Ancient Greek πίττα ( pítta) or πίσσα ( píssa), both "pitch/resin" for the gloss, or from πικτή ( piktḗ, "fermented pastry"), which may have passed to Latin as picta cf. The first mention of the word in English cited in the Oxford English Dictionary was in 1936. However, there is no record of the steam-puffed, two-layer "pocket pita" in the ancient texts, or in any of the medieval Arab cookbooks, and according to food historians such as Charles Perry and Gil Marks it was likely a later development. ![]() By 4,000 years ago, bread was of central importance in societies such as the Babylonian culture of Mesopotamia, where the earliest-known written records and recipes of bread-making originate, and where pita-like flatbreads cooked in a tinûru ( tannur or tandoor) were a basic element of the diet, and much the same as today's tandoor bread, taboon bread, and laffa, an Iraqi flatbread with many similarities with pita. ![]() Ancient wheat and barley were among the earliest domesticated crops in the Neolithic period of about 10,000 years ago, in the Fertile Crescent. There is evidence from about 14,500 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains. ![]() Pita has roots in the prehistoric flatbreads of the Middle East. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz (bread). In the United Kingdom, Greek bread is used for pocket versions such as the Greek pita, and are used for barbecues to a souvlaki wrap. It includes the widely known version with an interior pocket, also known as Arabic bread ( Arabic: خبز عربي khubz ʿarabī). Powered by the ESHA Research Database © 2018, ESHA Research, Inc.Pita ( / ˈ p ɪ t ə/ or US: / ˈ p iː t ə/) or pitta ( British English) is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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