|Place of origin||Middle East|
Khubz, alternatively spelled khoubz, khobez, khubez, or khubooz (Arabic: خبز, romanized: khubzun), also known as Arabic bread, Lebanese bread, or Syrian bread,[dubious ] is a round leavened Middle Eastern flatbread, that forms a staple of the local diet from the Arabian Peninsula to Morocco. It originated in the Middle East. It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian nan-e barbari, Central and South Asian flatbreads (such as naan), and pizza base.
In Arab countries and also in Turkey, khubz is produced as a round flatbread, some 25 cm (10 in) in diameter. Since it does not contain any added fat, it dries rapidly and is best eaten while still warm from the oven. It has a somewhat tough chewy texture.
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.
In Egyptian, Jordanian, Iraqi, Lebanese, Palestinian, Israeli and Syrian cuisine, almost every savory dish can be eaten in or on a khubz. Common fillings include falafel, lamb or chicken shawarma, kebab, omelettes such as shakshouka (eggs and tomatoes), hummus, and other mezes.
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- Stewart, Jean E. & Tamaki, Junko Alice (1992). Composition of foods: baked products : raw, processed, prepared. 8. United States Department of Agriculture, Nutrition Monitoring Division. p. 6.
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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