![]() ![]() ![]() In Arabic, the phrase (pita bread) is sometimes used other names are simply khubz, bread or Arab bread or al-kimaj bread. 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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