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{{Infobox food|name=Pita|image=Nablus souq pita 118 - Aug 2011.jpg|image_size=300px|caption=Pita at the souq on Khaled ibn al-Waleed street, in the old city of [[Nablus]], West Bank, Palestine.|alternate_name=|country=[[Fertile Crescent]], [[Middle East]]<ref name="Marks 2010">{{cite book|first1=Gil|last1=Marks|authorlink=Gil Marks|title=Encyclopedia of Jewish Food|publisher=HMH|date=17 November 2010|isbn=9780544186316}}</ref>|creator=|type=[[Flatbread]]|course=|served=|main_ingredient=[[Flour]], [[water]], [[Baker's yeast|yeast]], [[salt]]|variations=}}'''Pita''' ( {{IPAc-en|ˈ|p|ɪ|t|ə}} utawa {{IPAc-en|US|ˈ|p|iː|t|ə}} ) <ref>{{Cite encyclopedia|encyclopedia=Cambridge English Pronouncing Dictionary|date=2011|publisher=Cambridge University Press|edition=18th|title=Pita}}</ref> utawa '''Pitta''' ( Inggris Inggris ), iku salah siji suku yeast- ragi jinis [[Roti rata|flatbreads]] panggang saka glepung gandum, umum ing [[Segara Tengah|Mediterania]], [[Wétan Tengah|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 kayata pita Yunani, sing digunakake kanggo mbungkus [[souvlaki]] . <ref name="Uvezian 2001">{{Cite book|url=https://books.google.com/books?id=E2sgAQAAMAAJ&q=%22khubz+arabi%22|title=Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan|last=Uvezian|first=Sonia|date=2001|publisher=Siamanto Press|isbn=9780970971685|pages=313|quote=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.|via=Google Books}}</ref> <ref name="Lluís">{{Cite book|url=https://books.google.com/books?id=Q96OaT5HhloC|title=Composition of foods: baked products : raw, processed, prepared|last=Stewart|first=Jean E.|last2=Tamaki|first2=Junko Alice|publisher=United States Department of Agriculture, Nutrition Monitoring Division|year=1992|isbn=9780160380440|volume=8|page=6|quote=Pita bread originated in the Middle East and is also known as Arabic, Syrian, and pocket bread.}}</ref> <ref name="Davidson 2014">{{Cite book|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA629|title=The Oxford Companion to Food|last=Perry|first=Charles|date=21 August 2014|publisher=[[Oxford University Press]]|isbn=9780191040726|editor-last=Davidson|editor-first=Alan|pages=629–630|via=Google Books}}</ref> <ref>{{Cite book|url=https://books.google.com/books?id=x3t2IJeFIh8C&pg=PA61|title=Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More|last=Wright, Clifford A.|year=2003|isbn=9781558322271|page=61}}</ref> <ref name="Roden 2008">{{Cite book|url=https://books.google.com/books?id=r723owliVz8C&pg=PA393|title=The New Book of Middle Eastern Food|last=Roden|first=Claudia|date=24 December 2008|publisher=Knopf Doubleday Publishing Group|isbn=9780307558565|pages=393–396|author-link=Claudia Roden|via=Google Books}}</ref> ama ing
{{Infobox food|name=Pita|image=Nablus souq pita 118 - Aug 2011.jpg|image_size=300px|caption=Pita at the souq on Khaled ibn al-Waleed street, in the old city of [[Nablus]], West Bank, Palestine.|alternate_name=|country=[[Fertile Crescent]], [[Middle East]]<ref name="Marks 2010">{{cite book|first1=Gil|last1=Marks|authorlink=Gil Marks|title=Encyclopedia of Jewish Food|publisher=HMH|date=17 November 2010|isbn=9780544186316}}</ref>|creator=|type=[[Flatbread]]|course=|served=|main_ingredient=[[Flour]], [[water]], [[Baker's yeast|yeast]], [[salt]]|variations=}}'''Pita''' ( {{IPAc-en|ˈ|p|ɪ|t|ə}} utawa {{IPAc-en|US|ˈ|p|iː|t|ə}} ) <ref>{{Cite encyclopedia|encyclopedia=Cambridge English Pronouncing Dictionary|date=2011|publisher=Cambridge University Press|edition=18th|title=Pita}}</ref> utawa '''Pitta''' ( Inggris Inggris ), iku salah siji suku yeast- ragi jinis [[Roti rata|flatbreads]] panggang saka glepung gandum, umum ing [[Segara Tengah|Mediterania]], [[Wétan Tengah|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 kayata pita Yunani, sing digunakake kanggo mbungkus [[souvlaki]] . <ref name="Uvezian 2001">{{Cite book|url=https://books.google.com/books?id=E2sgAQAAMAAJ&q=%22khubz+arabi%22|title=Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan|last=Uvezian|first=Sonia|date=2001|publisher=Siamanto Press|isbn=9780970971685|pages=313|quote=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.|via=Google Books}}</ref> <ref name="Lluís">{{Cite book|url=https://books.google.com/books?id=Q96OaT5HhloC|title=Composition of foods: baked products : raw, processed, prepared|last=Stewart|first=Jean E.|last2=Tamaki|first2=Junko Alice|publisher=United States Department of Agriculture, Nutrition Monitoring Division|year=1992|isbn=9780160380440|volume=8|page=6|quote=Pita bread originated in the Middle East and is also known as Arabic, Syrian, and pocket bread.}}</ref> <ref name="Davidson 2014">{{Cite book|url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA629|title=The Oxford Companion to Food|last=Perry|first=Charles|date=21 August 2014|publisher=[[Oxford University Press]]|isbn=9780191040726|editor-last=Davidson|editor-first=Alan|pages=629–630|via=Google Books}}</ref> <ref>{{Cite book|url=https://books.google.com/books?id=x3t2IJeFIh8C&pg=PA61|title=Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More|last=Wright, Clifford A.|year=2003|isbn=9781558322271|page=61}}</ref> <ref name="Roden 2008">{{Cite book|url=https://books.google.com/books?id=r723owliVz8C&pg=PA393|title=The New Book of Middle Eastern Food|last=Roden|first=Claudia|date=24 December 2008|publisher=Knopf Doubleday Publishing Group|isbn=9780307558565|pages=393–396|author-link=Claudia Roden|via=Google Books}}</ref> ama ing donya kulon


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rn jeneng ''pita'' kadhangkala bisa uga digunakake kanggo ngrujuk marang manéka jinis flatbreads sing duwe jeneng liya ing basa lokal sing, kayata akeh gaya ''khubz'' Arab (roti). <ref>{{Cite book|url=https://books.google.com/books?id=oz4orP4ZOOYC&pg=PA215|title=Cereal Grains: Laboratory Reference and Procedures Manual|last=Serna-Saldivar, Sergio O.|year=2012|isbn=9781439855652|page=215}}</ref>

⚫
Western jeneng ''pita'' kadhangkala bisa uga digunakake kanggo ngrujuk marang manéka jinis flatbreads sing duwe jeneng liya ing basa lokal sing, kayata akeh gaya ''khubz'' Arab (roti). <ref>{{Cite book|url=https://books.google.com/books?id=oz4orP4ZOOYC&pg=PA215|title=Cereal Grains: Laboratory Reference and Procedures Manual|last=Serna-Saldivar, Sergio O.|year=2012|isbn=9781439855652|page=215}}</ref>


== Galeri ==
== Galeri ==

Révisi kala 14 Novèmber 2020 17.24

Pita
Pita at the souq on Khaled ibn al-Waleed street, in the old city of Nablus, West Bank, Palestine.
JinisFlatbread
Panggonan asalFertile Crescent, Middle East[1]
Woworan pokokFlour, water, yeast, salt
Buku masakan: Pita  Médhia: Pita

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 kayata 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, kayata akeh gaya khubz Arab (roti). [8]

Galeri

Referensi

  1. ↑ Marks, Gil (17 November 2010). Encyclopedia of Jewish Food. HMH. ISBN 9780544186316.
  2. ↑ "Pita". Cambridge English Pronouncing Dictionary (édhisi ka-18th). Cambridge University Press. 2011.
  3. ↑ Uvezian, Sonia (2001). Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan. Siamanto Press. kc. 313. ISBN 9780970971685 – lumantar Google Books. 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.
  4. ↑ Stewart, Jean E.; Tamaki, Junko Alice (1992). Composition of foods: baked products : raw, processed, prepared. Vol. 8. United States Department of Agriculture, Nutrition Monitoring Division. kc. 6. ISBN 9780160380440. Pita bread originated in the Middle East and is also known as Arabic, Syrian, and pocket bread.
  5. ↑ Perry, Charles (21 August 2014). Davidson, Alan (èd.). The Oxford Companion to Food. Oxford University Press. kc. 629–630. ISBN 9780191040726 – lumantar Google Books.
  6. ↑ Wright, Clifford A. (2003). Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors D'Oeuvre, Meze, and More. kc. 61. ISBN 9781558322271.
  7. ↑ Roden, Claudia (24 December 2008). The New Book of Middle Eastern Food. Knopf Doubleday Publishing Group. kc. 393–396. ISBN 9780307558565 – lumantar Google Books.
  8. ↑ Serna-Saldivar, Sergio O. (2012). Cereal Grains: Laboratory Reference and Procedures Manual. kc. 215. ISBN 9781439855652.
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