The oldest known find of bread, by archaeologists in Northern Jordan, dates back 14,000 years. It was a sort of unleavened flatbread made with several types of wild cereals.
Pita is a flatbread found in many Mediterranean, Balkan, and Middle Eastern cuisines. In Arab countries, pita bread is produced as a round flatbread, 18 cm (7 in) to 30 cm (12 in) in diameter. It is thin and puffs up as it bakes. Since it does not contain any added fat, it dries out rapidly and is best consumed while still warm; later, it may become chewy.
In Arabic, the names for pita are simply خبز 'khubz, bread', الخبز العربي (al-khubz al-ʿarabiyy) 'Arab bread' or خبز الكماج 'al-kimaj bread'. In Egyptian Arabic, it is called ʿaish (عيش) or ʿaish baladi (عيش بلدي). 'Aish means life in Arabic, highlighting the importance of pita bread in Egyptian culture.
In Egyptian, Jordanian, Iraqi, Lebanese, Palestinian, Israeli and Syrian cuisine, almost every savory dish can be eaten in or on pita bread. It is one of the staple food items in the Lebanese cuisine. Common fillings include falafel, lamb or chicken shawarma, kebab, omelettes such as shakshouka (eggs and tomatoes), hummus, and other mezes.
Tannur /Tandoor bread
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Pita bread originated in the Middle East and is also known as Arabic, Syrian, and pocket bread.CS1 maint: uses authors parameter (link)
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