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However, pita is sometimes baked without pockets and is called pocket-less pita. In Greek, the Arabic bread is called aravik pita (lit. In Egypt, it is called aish () or aish baladi ( ), 23 meaning rustic, local, or rural bread.Īish also means life in Arabic, highlighting the importance of pita bread in Egyptian culture. In Arabic, the phrase (pita bread) is sometimes used other names are simply khubz, bread or Arab bread or al-kimaj bread.
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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.Īlthough in the Serbo-Croatian languages of the countries comprising Former Yugoslavia the word pita is used for burek -style pastries. 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, 11 and where pita-like flatbreads cooked in a tinru ( tannur or tandoor ) were a basic element of the diet, and much the same as todays tandoor bread or taboon bread.
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