salah satu jenis roti Dari Wikipedia, ensiklopedia bebas
Roti pipih adalah sebuah roti yang dibuat dengan tepung, air dan garam, dan kemudian dibentuk menjadi adonan datar. Beberapa roti pipih dibuat tanpa ragi meskipun beberapa menggunakan ragi, seperti roti pita.
Terdapat beberapa bahan opsional lainnya yang dimasukkan dalam roti pipih, seperti bubuk kari, jalapeño, bubuk cabai, atau lada hitam. Minyak zaitun atau biji wijen juga ditambahkan. Roti pipih berukuran tebal dari satu milimeter sampai beberapa sentimeter.
Roti pipih dikenal di Mesir Kuno dan Sumeria. Di Mesopotamia kuno (sekarang Irak), bangsa Sumeria menemukan bahwa biji-bijian pangan dapat ditumbuk menjadi sebuah pasta dan kemudian dipanggang menjadi sebuah roti pipih.
Roti tak beragi (seperti matzoh yang tidak disajikan dengan ragi) biasanya adalah roti pipih dan memegang peran keagamaan istimewa pada pengikut Yudaisme dan Kekristenan.
Sanchuisanda is described in "Peoples of China's Far Provinces", by Wong How-Man, National Geographic, Maret 1984.
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Alford, Jeffrey, and Naomi Duguid. Flatbreads and Flavors: A Baker's Atlas. New York: W. Morrow, 1995. Summary: Recipes for more than sixty varieties of flatbreads along with 150 recipes for traditional accompaniments to the breads, including chutneys, curries, salsas, stews, mezze, smorgasbord, kebabs, etc.
Craddock, Anne. Textural Characteristics of Bagels and Ethnic Flatbreads. 1998. Thesis. 124 leaves.
German, Donna Rathmell. Flatbreads from Around the World. San Leandro, Calif: Bristol Pub, 1994.
Khawaja K.I., et al. 2012. "Glycaemic, Insulin and Ghrelin Responses to Traditional South Asian Flatbreads in Diabetic and Healthy Subjects". British Journal of Nutrition. 108, no. 10: 1810-1817.
Reinhold, John G., Bahram Faraji, Parichehr Abadi, and Faramarz Ismail‐Beigi. 1981. "An Extended Study of the Effect of Iranian Village and Urban Flatbreads on the Mineral Balances of Two Men Before and After Supplementation with Vitamin D†". Ecology of Food and Nutrition. 10, no. 3: 169-177.
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