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Pita bread
Pita from Lebanon
Alternative namesPide, khubz
TypeFlatbread
Region or stateEastern Mediterranean, Middle East and North Africa[1]
Main ingredientsWheat flour, water, yeast, salt
  • Cookbook: Pita bread
  •   Media: Pita bread

Pita (/ˈpɪtə/ or US: /ˈpiːtə/; Greek: πίτα)[2] or pitta (British English), also known as Arabic bread (Arabic: خبز عربي, romanized: khubz ʿArabī), Syrian bread, Lebanese bread and as kmaj (from the Persian kumaj), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket. In the United Kingdom, the term is used for pocket versions such as the Greek pita, used for barbecues as a souvlaki wrap.[3][4][5][1][6][7][8] The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz ('bread').[9]

Etymology

[edit]

The first mention of the word in English cited in the Oxford English Dictionary was in 1936.[10] The English word is borrowed from Modern Greek πίτα (píta, 'bread, cake, pie'), in turn from Byzantine Greek (attested in 1108),[10] possibly from Ancient Greek πίττα (pítta) or πίσσα (píssa), both meaning 'pitch/resin',[11][12] or from πικτή (piktḗ, 'fermented pastry'), which may have passed to Latin as picta cf. pizza.[13][14][15] In Levantine Arabic it evolved into fatteh, (since Old Arabic /p/ evolved into /f/).[10] Other hypotheses trace the Greek word back to the Classical Hebrew word פת (patt, lit. 'a morsel of bread').[1] It is spelled like the Aramaic פיתא (pittā), from which it was received into Byzantine Greek (see above). Hypotheses also exist for Germanic[16] or Illyrian intermediaries.[17]

Some say that English borrowed the word directly from Modern Hebrew, which had revived the Aramaic term in the preceding decades.[1] However, native Modern Hebrew nouns are characterized by final stress.[18]

The word has been borrowed by the Turkish language as pide,[19] and appears in the Balkan languages as Bosnian-Serbian-Croatian pita, Romanian pită, Albanian pite, and Bulgarian pitka or pita; however, in the Serbo-Croatian languages of the countries comprising the former Yugoslavia, the word pita is used in a general sense meaning pie.[citation needed]

In Arabic, the phrase خبز البيتا (khabaz albayta, lit. 'pita bread') is sometimes used; other names are simply خبز (khubz, 'bread'), الخبز العربي (al-khubz al-ʿarabiyy, 'Arab bread') or خبز الكماج (khabaz al-kimaj, 'al-kimaj bread').[20] In Egypt, it is called eish baladi (عيش بلدي ʽēš baladi) or simply eish (عيش ʽēš, 'bread'),[21] although other subtypes of "bread" are common in Egypt, such as eish fino and eish merahrah.

In Greek, pita (πίτα) is understood by default to refer to the thicker, pocketless Greek pita, whereas the thinner khubz-style pita is referred to as aravikí pita (αραβική πίτα, lit. 'Arabic pastry').

History

[edit]

Pita has roots in the prehistoric flatbreads of the Near East.[1] There is evidence from about 14,500 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains.[22][23] Ancient wheat and barley were among the earliest domesticated crops in the Neolithic period of about 10,000 years ago, in the Fertile Crescent. 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,[24] and where pita-like flatbreads cooked in a tinûru (tannur or tandoor) were a basic element of the diet, and much the same as today's tandoor bread, taboon bread,[25] and laffa, an Iraqi flatbread with many similarities with pita. 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.[1][26]

Preparation

[edit]
Six pitas baking on a circular pan in a wood-fired oven
Pita baking in Nazareth

Most pita breads are baked at high temperatures (230–245 °C or 450–475 °F), which turns the water in the dough into steam, thus causing the pita to puff up and form a pocket.[27] When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened to form a pocket. However, pita is sometimes baked without pockets and is called "pocket-less pita". Pita is traditionally served fresh from the oven (typically a wood-fired oven similar to a pizza oven). It is best either soon after baking or on the same day, and can be served warm.[28]

Modern commercial pita bread is prepared on advanced automatic production lines, processing 45,000-kilogram (100,000 lb) silos of flour at a time and producing thousands of pitas per hour. The ovens used in commercial baking are much hotter than traditional clay ovens—430–480 °C (800–900 °F)—so each pita is baked only for one minute. The pita are then air-cooled for about 20 minutes on conveyor belts before being shipped immediately or else stored in commercial freezers kept at a temperature of −12 °C (10 °F).[27]

Culinary use

[edit]
Pita bread at a souq in Nablus.

Pita can be used to scoop sauces or dips, such as hummus, or to wrap kebabs, gyros, Sabich or falafel in the manner of sandwiches. It can also be cut and baked into crispy pita chips.

In Turkish cuisine, the word pide may refer to three different styles of bread: a flatbread similar to that eaten in Greece and Arab countries, a pizza-like dish, içli pide, where the filling is placed on the (often boat-shaped) dough before baking,[29][30][31][32] and Ramazan pidesi. The first type of pide is used to wrap various styles of kebab, while the second is topped with cheese, ground meat, or other fresh or cured meats, and/or vegetables. Regional variations in the shape, baking technique, and toppings create distinctive styles for each region.

In Cyprus, pita is typically rounder, fluffier and baked on a cast-iron skillet. It is used for souvlakia, sheftalia, halloumi with lountza, and gyros. In Greece the word pita means "pastry" and is usually used for various cakes and pastries like spanakopita (spinach pie) and karydopita (walnut cake) unrelated to the English language "pita" flatbread.[33] Traditional breads in Greek cuisine are leavened loaves,[34] such as the round καρβέλι karvéli or the oblong φραντζόλα frantzóla. This style of pita flatbread, in the English language meaning of the word, is almost exclusively used as a wrap for souvlaki or gyros usually garnished with some combination of tzatziki sauce, tomatoes, onions, and french fries.

Druze pita is filled with labneh (thick yoghurt) and topped with olive oil and za'atar.[35]

In Bosnia, Croatia, Bulgaria and Serbia, the local style of pitta is known as lepinja, somun, purlenka or pitica, and is the most common bread served with barbecued food like ćevapi, pljeskavica, kebapche or grilled sausages. The word pita itself, on the other hand, is used for pie in the general sense in all local languages, and is mostly used for börek or various sweet phyllo pastry dishes (with the exception of baklava which is always called that).

Pita is also present in the cuisine of the Aromanians.[36]

See also

[edit]

Media related to Pita at Wikimedia Commons The dictionary definition of pita at Wiktionary

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Pita

View on Grokipedia
from Grokipedia
Pita is a yeast-leavened , typically round and about 15–20 cm in diameter, made from a simple dough of , , salt, and , which bakes to form a characteristic internal due to separation of layers during high-heat cooking. It is available in varieties such as white or whole , enriched or unenriched, and in styles with or without the pocket, featuring a uniformly brown crust, tender crumb, and neutral flavor suitable for various fillings or accompaniments. The term "pita" originates from Modern Greek pitta or Hebrew pita, denoting a thick, flat , possibly linked etymologically to peptos meaning "cooked" or other Indo-European roots related to baked goods. This has deep historical roots in the , where flatbreads like pita served as staples in ancient diets, with archaeobotanical evidence revealing production from wild cereals as early as 14,400 years ago at the Shubayqa 1 site in northeastern , predating organized by millennia. These early proto-flatbreads, ground from grasses such as Triticum boeoticum and Aegilops sp., were parched, ground, and baked on hot stones or in hearths, laying the groundwork for the leavened versions that emerged later in the period. Pita's pocket-forming quality, a hallmark since at least the in the region (encompassing modern-day , , , , and ), results from rapid baking at temperatures of 230–250 °C, which generates internal steam to puff the dough without rising agents dominating the exterior. Widely consumed across Mediterranean, Balkan, and Middle Eastern cuisines, pita functions not only as a portable wrap for meats, vegetables, and dips like but also as a base for tearing and scooping, reflecting its enduring practicality in nomadic and settled societies alike. Today, it remains a versatile staple, produced commercially in fresh or frozen forms to meet global demand while preserving traditional baking techniques.

Etymology and Origins

Etymology

The word pita derives from the term πίτα (píta), which refers to a "," "cake," or . This usage traces back to Byzantine Greek, where the term is first attested in 1107 CE in the sense of a or solid food item, replacing earlier words like plakous for thin flatbreads that had shifted to denote thicker cakes. Linguistic roots may extend to , with possible connections to the Hebrew pat (פַּת), meaning "piece" or "morsel," derived from the p-t-t ("to break into pieces" or ""), as explored in studies of Jewish intralinguistics. The term's evolution reflects interactions across Mediterranean cultures, appearing in historical texts from Byzantine records onward, where it denoted baked goods, and later in Ottoman-era documents among Greek-speaking communities, often alongside related forms like Turkish . In regional terminology, the bread is known as (خبز) in , literally meaning "bread" and specifically khubz ʿarabī for the pocket-forming variety, while Turkish borrows directly from the Greek pita, adapting it for boat-shaped flatbreads. The English adoption of "pita" emerged in the mid-20th century, popularized by Greek and Middle Eastern immigrants in the United States and , with the first recorded use in 1951.

Historical Origins

The origins of pita bread trace back to prehistoric flatbreads in the , with archaeobotanical evidence from the Shubayqa 1 site in northeastern revealing production from wild cereals such as Triticum boeoticum and Aegilops sp. as early as 14,400 years ago. These early proto-flatbreads were parched, ground, and baked on hot stones or in hearths, predating organized and laying the groundwork for later leavened varieties that emerged in the period. Flatbreads similar to precursors of pita appeared in ancient around 2500 BCE, where they were a dietary staple in Sumerian society. Archaeological evidence, including clay tablets from the region, describes the preparation of round flatbreads using or baked in simple clay ovens known as tannurs. These ovens, often beehive-shaped and fueled by wood or dung, allowed the dough to puff up slightly during . Such flatbreads were essential for daily sustenance, reflecting the agricultural advancements of the where grain cultivation flourished. From , pita-like flatbreads spread along ancient trade routes, reaching by approximately 2000 BCE, where they were adapted into local diets using wheat and baked in similar clay structures. Egyptian tomb reliefs and texts indicate these breads were leavened and served as a primary food for laborers and households, often paired with in daily meals. During the following the Great's conquests after 300 BCE, Greek societies adopted and integrated these flatbreads, referring to them as plakous or similar variants, which became common in urban centers like and . The Romans further disseminated these breads across the Mediterranean through their expansive empire, incorporating them into military rations and civilian fare, thus standardizing flatbread production in regions from to . In the (4th–15th centuries CE), flatbreads remained a baked in communal ovens and consumed widely across the . This period solidified their role in everyday nutrition, with recipes appearing in culinary texts that emphasized wheat-based doughs for portability and longevity. Ottoman rule from the 15th to 19th centuries further influenced regional standardization, as imperial kitchens and trade networks promoted uniform baking techniques and ingredient sourcing across the , , and the , blending Byzantine traditions with local flavors. The saw pita's through waves of Middle Eastern and Mediterranean and the , where communities introduced it to new markets, transforming it from a regional into a worldwide ingredient by the mid-century.

Preparation

Ingredients

The core ingredients for traditional pita dough are , , , and salt, with as an optional addition. , typically high in , provides the structure and elasticity necessary for the dough to form the characteristic pocket during . hydrates the flour to create a workable dough and generates that causes the to puff. acts as the , producing gas that contributes to the rise and pocket formation. Salt enhances flavor while strengthening the network to improve dough handling and texture. , when included, adds tenderness and richness to the crumb without significantly altering the pocket. In ancient recipes, pita-like breads were often made with whole or flour, an ancient variety of wheat that imparts a nutty flavor and denser texture. Modern traditional versions predominantly use refined white , such as all-purpose or bread flour, for a lighter, softer result that aligns with contemporary preferences for finer grains. A typical yields about eight pitas and uses proportions of 500 grams of , 300 milliliters of water, 7 grams of , and 10 grams of salt, resulting in a hydration level of around 60 percent that supports optimal generation for pocket creation.

Baking Process

The baking process for pita bread begins with dough preparation, where , , , and salt are mixed into a fully developed at temperatures of 24.5–25.5 °C to ensure proper structure for elasticity and formation. typically lasts 10-15 minutes by hand or machine to develop the network, which supports the dough's ability to trap during . Following mixing, the dough undergoes bulk fermentation for approximately 1-2 hours at (around 24-25 °C), allowing it to double in volume as produces and alcohol. The fermented is then divided into equal portions and shaped into smooth balls, which rest briefly (15-20 minutes) to relax the gluten and prevent tearing during subsequent shaping. Shaping involves gently flattening each dough ball into rounds about 1/4-inch (6 mm) thick using a , taking care not to overwork the to preserve internal air pockets and moisture distribution essential for puffing. The shaped rounds undergo a second proofing period of 20-30 minutes at or slightly warmer (around 30 °C with 95% relative humidity in controlled settings), during which the relaxes further and yeast activity continues to build gas for expansion. This step is crucial for achieving uniform pocket development, as insufficient proofing can lead to uneven rising. Baking occurs in a high-heat environment to rapidly generate from the 's , creating the characteristic . Traditionally, pita is in clay such as the tannur or tabun, where the is slapped onto the hot interior walls (heated to 450-500 °C or higher) and cooks in 30 seconds to 2 minutes, with the intense radiant heat causing the exterior to set quickly while separates the layers internally. In modern or home settings, a preheated stone or metal surface in a conventional at the maximum temperature possible, typically 230-260 °C (450-500 °F), mimics this, with times of 2-5 minutes total until the puffs and lightly browns; the from the 's 50-60% hydration level expands the interior void as the outer crust firms. Common issues with pocket formation often stem from suboptimal dough hydration, oven temperature, or humidity. Insufficient hydration (below 55-60%) reduces steam production, resulting in flat , while overly dry fails to generate enough vapor for separation. Low oven temperatures (under 230 °C) prevent rapid crust setting, allowing gas to escape rather than form a , and high ambient can hinder crisping, though controlled proofing aids even expansion. Over-kneading or thick rolling (over 1/4-inch) can also compress air pockets, leading to inconsistent puffing.

Varieties and Regional Differences

Traditional Varieties

In the region, encompassing countries such as and , khubz represents a foundational variety of pita, characterized by its pocket-forming structure that emerges during high-temperature in or clay ovens, allowing to create an internal cavity suitable for fillings. This round , known as Arabic bread or pocket pita, has been a dietary staple for centuries, reflecting the region's ancient traditions tied to communal ovens. Greek pita differs in its frequent oval shape, designed for flexibility in wrapping dishes like . This adaptation highlights Greece's emphasis on portable street foods, where the bread's pliability facilitates easy assembly with grilled meats and . Turkish pide stands apart as an elongated, boat-shaped , often distinguished from plain pocket pita by the addition of toppings such as , cheese, or applied before , resulting in a more pizza-like form. Originating from ancient Anatolian practices of oven-wall , pide's shape and toppings evolved to suit Ottoman-era communal meals and regional ingredients.

Modern Variations

In the mid-20th century, commercial production of pita bread shifted toward , with factories employing machine-rolling for sheets and conveyor-belt ovens for high-volume baking, enabling consistent output and pocket formation through steam expansion. This industrialization, accelerating since the , often includes pre-slicing to create convenient pockets, facilitating easy filling for sandwiches. Prominent brands like Toufayan Bakeries, established in 1926, and Joseph's Bakery, founded in 1972, have driven widespread distribution in supermarkets, producing hearth-baked or automated pitas that maintain traditional qualities while scaling for mass markets. Responding to rising dietary restrictions in the , gluten-free pita variations emerged using alternative flours such as , , or to replicate the soft texture and structure without . These adaptations, often yeast-free or psyllium-enhanced for elasticity, cater to celiac and low-gluten needs, with flour versions providing added protein and a nutty flavor. Following the 1980s surge in Middle Eastern cuisine's popularity in Western markets, flavored and hybrid pitas gained traction, including herb-infused types like or parmesan varieties turned into chips for snacking. Mini pitas, sized for appetizers, and infused options such as Stacy's & Pita Chips, twice-baked for crunch, have become staples in casual dining and party foods. Amid 2020s sustainability efforts, organic pita formulations have incorporated leavening and like for reduced environmental impact and improved digestibility, often certified organic to support regenerative farming. Examples include whole pitas from artisanal producers, emphasizing stone-ground flours and minimal processing for nutrient retention.

Culinary Uses

In Traditional Cuisine

In , pita bread functions primarily as a wrap or pocket to encase fillings, creating portable and hearty meals. It is commonly stuffed with balls, seasoned meats like , or —a sandwich featuring , hard-boiled eggs, , and —allowing the bread's pocket to hold a balanced mix of proteins, , and sauces such as or amba pickle. As an essential element of mezze spreads in Middle Eastern and Mediterranean traditions, pita is torn into pieces for dipping and scooping creamy dips like , , or labneh, enhancing the communal sharing of with its soft, absorbent texture. This tear-and-dip technique not only facilitates eating without utensils but also underscores the bread's role in savoring the dips' flavors, often drizzled with and sprinkled with herbs or spices. Pita also serves as a base for breakfast dishes in regional cuisines, where it absorbs rich sauces and complements hearty ingredients. In Israeli tradition, it accompanies shakshuka, a poached-egg dish in spiced , providing an ideal vehicle for sopping up the flavorful broth. Similarly, in , —a of fava beans seasoned with , , and —is frequently wrapped in pita or served alongside it, forming a nutritious morning staple often topped with chopped tomatoes, , and . In Arab cultures, holds significance during communal meals, where breaking the bread by hand symbolizes , , and unity among family and guests. This practice, rooted in daily and festive gatherings, reinforces social bonds through the shared act of distributing pieces to ensure everyone partakes equally.

Global Adaptations

In Western diets, pita bread has been adapted into popular snack forms, notably pita chips, which are thinly sliced, baked, and seasoned pieces often flavored with , herbs, , or sweet varieties like cinnamon sugar. These chips emerged as a way to repurpose leftover pita from sandwich shops and gained widespread popularity in the United States during the 1990s, primarily through the innovation of Stacy Madison, who founded in after turning excess bread into a crunchy snack to minimize waste. Pita has also been incorporated as a convenient base for mini pizzas in Italian-American fusion cooking, where its flat structure and pocket-forming ability allow for quick assembly with , , and toppings like or vegetables, offering a lighter alternative to dough-heavy crusts in home and casual dining settings. Asian cuisines have embraced pita through flavorful fusions that blend its pocket with regional ingredients and seasonings. In Indian-inspired adaptations, pita serves as a base for hybrid dishes like vada pita, where traditional potato-filled vadas (fritters) are stuffed into pita alongside chutneys and spices, creating a portable street-food style sandwich that merges Middle Eastern bread with South Asian fillings for a crispy, spiced contrast. For example, recipes incorporate pita into wraps with (grilled beef), sauce, and vegetables, using pita's pocket for secure, mess-free eating. Latin American culinary scenes have modified pita for hearty, handheld meals, often substituting it for corn-based wrappers to add a chewy texture. In Mexican fusions, pita replace tortillas in preparations, filled with spiced , beans, salsa, cheese, and fresh toppings like onions and cilantro, resulting in "pita tacos" that combine the bread's steam with bold, zesty flavors for easier assembly in urban eateries and home cooking. Amid rising health-conscious trends, pita has been reimagined in global diets to align with specific nutritional needs. Low-carb versions, formulated with almond flour, coconut flour, or resistant starches, have become staples in keto diets as wraps or pockets for high-protein fillings like grilled chicken or veggies, reducing net carbs to under 5g per serving while maintaining the bread's versatile structure. In the , vegan stuffed pitas have proliferated in plant-based eateries worldwide, featuring fillings such as roasted chickpeas, , , or grilled vegetables with herb sauces, emphasizing pita's role in sustainable, meat-free global fusion menus that prioritize fiber and protein from .

Cultural and Nutritional Aspects

Cultural Significance

In Middle Eastern societies, pita bread serves as a daily staple, often regarded as the "staff of life" due to its central role in providing sustenance and forming the base of most meals. This essential status is reflected in cultural proverbs, such as the expression "baynatna wa milh" (there is between us), which symbolizes , trust, and the moral obligation created by sharing food with guests. The act of offering pita underscores generosity and communal bonds, a tradition deeply embedded in social norms. Religiously, pita holds significance in Jewish and Muslim practices, where it fosters community during key observances. In some Jewish communities, particularly Sephardic and Mizrahi, pita or similar flatbreads serve as versatile accompaniments in Shabbat meals. For Muslims, pita commonly features in iftar meals during Ramadan, where breaking the fast with it represents gratitude, renewal, and shared family rituals at the end of the day's abstinence. Economically and socially, pita's historical role in nomadic diets highlights its practicality and impact on mobility in arid regions. Originating as a portable, durable baked over open fires, it sustained desert travelers by requiring minimal resources and lasting without spoilage, thus enabling and in harsh environments. In modern times, pita contributes to the broader recognition of the as an Intangible Cultural Heritage of Humanity by in 2010, emphasizing its place in rituals, social practices, and sustainable food traditions across the region. Traditionally, pita baking has been a domain of women in Middle Eastern households, involving labor-intensive preparation in home ovens or on communal hearths, which reinforced roles centered on domestic provisioning. As has grown, this practice has evolved, with women increasingly participating in bakery production while preserving artisanal techniques passed down through generations.

Nutritional Profile

Pita bread, typically made from , offers a nutrient-dense profile as a staple , with variations depending on whether it is white enriched or whole . Per 100 grams of white enriched pita, it contains approximately 275 calories, 55.1 grams of carbohydrates (predominantly complex carbohydrates from ), 9.1 grams of protein, 1.2 grams of total fat, and 2.2 grams of . Whole wheat pita provides 266 calories per 100 grams, with 48.5 grams of carbohydrates, 9.4 grams of protein, 2.8 grams of fat, and higher fiber at 7.3 grams, enhancing its and digestive benefits.
Nutrient (per 100g)White Enriched PitaWhole Wheat Pita
Calories (kcal)275266
Carbohydrates (g)55.148.5
Protein (g)9.19.4
Total Fat (g)1.22.8
Dietary Fiber (g)2.27.3
In terms of micronutrients, enriched pita bread is fortified with such as thiamin (0.96 mg, providing about 80% of the daily value), niacin (4.8 mg), (0.43 mg), and (94 µg), largely from the enrichment of and contributions from during baking. It also supplies iron (2.67 mg per 100 grams) from fortified flour and (30.9 µg), a trace inherent to that supports defenses. Whole wheat pita variants further boost intake of minerals like magnesium (around 60 mg) and due to the retention of the layer, while both types offer modest amounts of calcium (about 86 mg) and (110 mg). Pita bread's glycemic index ranges from 57 to 68, classifying it as a medium-glycemic that causes a moderate rise in blood sugar, making it suitable for balanced meals when paired with proteins and fats. In the context of the , which promotes whole grains like pita for their low and content, regular consumption—especially of whole versions—supports cardiovascular by helping to lower levels and reduce heart disease risk. However, its wheat-based content poses challenges for individuals with celiac disease or gluten intolerance, necessitating gluten-free alternatives. Modern fortified pita products in some markets incorporate additional nutrients like and extra calcium to address common deficiencies. Compared to other breads, pita's calorie density (250-275 kcal per 100 grams) is slightly lower than that of a traditional (272 kcal per 100 grams) and comparable to many flatbreads like tortillas, though it generally has less added fat than .

References

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  49. https://fdc.nal.usda.gov/fdc-app.html#/food-details/175030/nutrients
  50. https://www.nutritionvalue.org/Bread%252C_pita_51109100_nutritional_value.html
  51. https://www.nal.usda.gov/sites/default/files/page-files/Total_Dietary_Fiber.pdf
  52. https://foodstruct.com/food/pita-bread
  53. https://fdc.nal.usda.gov/
  54. https://glycemic-index.net/pita/
  55. https://www.verywellfit.com/pita-bread-nutrition-facts-and-health-benefits-5213093
  56. https://www.nutrition.va.gov/docs/UpdatedPatientEd/Mediterraneandiet.pdf
  57. https://pmc.ncbi.nlm.nih.gov/articles/PMC10609867/
  58. https://www.nutritionadvance.com/types-of-bread/
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