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Roti pipih adalah sebuah roti yang dibuat dengan tepung air dan garam dan kemudian dibentuk menjadi adonan datar Beberap

Roti pipih

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.

Roti pipih
Roti pipih buatan rumah
JenisRoti
Bahan utamaTepung, air, garam
  • Cookbook: Roti pipih
  •   Media: Roti pipih

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.

Matza Yahudi disantap pada Paskah Yahudi

Roti tak beragi (seperti matzoh yang tidak disajikan dengan ragi) biasanya adalah roti pipih dan memegang peran keagamaan istimewa pada pengikut Yudaisme dan Kekristenan.

Ragam roti pipih Sunting

Eropa Sunting

Timur Tengah dan Afrika Sunting

Asia Selatan dan Timur Sunting

Amerika Sunting

Catatan kaki Sunting

  1. Sanchuisanda is described in "Peoples of China's Far Provinces", by Wong How-Man, National Geographic, Maret 1984.

Bacaan tambahan Sunting

  • 2005. "High-Profile Flatbreads - Say Goodbye to Insipid White Bread When Tortillas and Flatbreads Come to Town". FOOD PRODUCT DESIGN -NORTHBROOK-. 15, no. 1: 96-114. ISSN 1065-772X.
  • 2008. "Flatbreads Old World: Meets New Flatbreads from All Over the World-Including Tortillas, Arepas and Naan-Are the Newest Hot Ticket in Both Retail and Foodservice Products". FOOD PRODUCT DESIGN -NORTHBROOK-. 18, no. 11: 38-43.
  • 2008. "Storied Breads: With a Continuing Focus on Food Origin, Flatbreads Offer Manufacturers a Way to Tempt Consumers with Authentic Products Celebrating the Oldest-Known Bread Traditions". BAKING AND SNACK. 30, no. 7: 35-42. ISSN 1092-0447.
  • 2010. "Glycaemic Index of Indian Flatbreads (Rotis) Prepared Using Whole Wheat Flour and Atta Mix-Added Whole Wheat Flour". British Journal of Nutrition. 103, no. 11: 1642-1647. ISSN 0007-1145.
  • 2011. "Flat-Out in Love with Flatbread Here Are 5 Reasons Foodservice Is Smitten with Flatbreads". FOOD MANAGEMENT -NEW YORK THEN CLEVELAND OH-. 46, no. 11: 30-35. ISSN 0091-018X.
  • 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.
  • Hansen, Eric. 2015. "Fabled Flatbreads of Uzbekistan." 2015-07-21 di Wayback Machine. Aramco World. July/August 2015. Pages 32–39.
  • Helou, Anissa. Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads. New York: William Morrow, 2007.
  • Kahlon, Talwinder Singh, and Mei-Chen Maggie Chiu. 2014. "Ancient Whole Grain Gluten-Free Flatbreads". Food and Nutrition Sciences. 05, no. 17: 1717-1724.
  • 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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Tanggal penerbitan:
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 Roti pipihRoti pipih buatan rumahJenisRotiBahan utamaTepung air garamCookbook Roti pipih Media Roti pipihTerdapat beberapa bahan opsional lainnya yang dimasukkan dalam roti pipih seperti bubuk kari jalapeno 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 Matza Yahudi disantap pada Paskah YahudiRoti tak beragi seperti matzoh yang tidak disajikan dengan ragi biasanya adalah roti pipih dan memegang peran keagamaan istimewa pada pengikut Yudaisme dan Kekristenan Daftar isi 1 Ragam roti pipih 1 1 Eropa 1 2 Timur Tengah dan Afrika 1 3 Asia Selatan dan Timur 1 4 Amerika 2 Catatan kaki 3 Bacaan tambahanRagam roti pipih SuntingEropa Sunting Bannock Skotlandia Bolo do caco Madeira Portugal Farl Irlandia dan Skotlandia Flammkuchen Tarte flambee Alsace Flatbrod Norwegia Flatkaka Islandia Focaccia Italia Ftira Malta Hoggan Cornwall Lagana Yunani Langos Hungaria Lefse Norwegia Pane carasau Sardinia Piadina Italia Pita Yunani Pită Lipie Rumania Pissaladiere Prancis Pizza Italia Podplomyk Polandia Pogaca Balkan dan Turki Prlenka Părlenka Bulgaria Rieska Finlandia Sacramental bread Eropa Shelpek Asia Tengah Somun dan Lepina Bosnia dan Herzegovina Spianata sarda Sardinia Staffordshire oatcake Inggris Tigella Italia Torta Spanyol Torta al testo Umbria Italia Torta de Gazpacho Spanyol Tunnbrod Swedia Timur Tengah dan Afrika Sunting Roti Afgan atau Nan Afganistan Roti Barbari Persia Bazlama Turki terbuat dari tepung gandum air minum dan garam Bolani Afganistan Gozleme Turki Lavash Armenia Matnakash Armenia Obi Non Afganistan dan Uzbekistan Oplatek Polandia Pide Turki Sangak Persia Sheermal Persia dan anak benua India Shotis Puri Georgia Roti Taftoon Persia Tandoor nan Asia Tengah Tonis Puri Georgia Yufka Turki Aish Merahrah Mesir Barbari Iran Gurassa Sudan Harsha Maroko Injera Tanduk Afrika Khebz Levant Khobz rmal Maghreb Khubz Semenanjung Arab Lahoh Somalia Utara Djibouti Yemen Muufo Somalia Malooga Yemen Mlawi Tunisia Chapati pesisir Swahili Uganda Markook Levant Matzo Israel Murr Israel Ngome Mali Pita Mediterania timur dan Timur Tengah Sangak Iran Taftan Iran Asia Selatan dan Timur Sunting Bhakri India Bhatura India Bindaeddeok Korea Bing Tiongkok Piaya Filipina Banh Vietnam Chapati India Pakistan Poli India Phulka India Pakistan Cōng you bǐng Tiongkok Paratha India Pakistan Sri Lanka Nepal Khanom buang Thailand Laobing Tiongkok Naan Keju Pakistan Naan Paratha Nutella Pakistan Luchi India Timur dan Bangladesh Naan Pakistan Asia Selatan Asia Tengah Pol roti Sri Lanka Puri India Pakistan Nepal Roast paan Sri Lanka Roti Pakistan Asia Selatan Asia Tengah Roti prata Singapura Roti canai Malaysia dan Indonesia Sanchuisanda Tiongkok 1 Amerika Sunting Arepa Kolombia Venezuela Bammy Jamaika Beiju Brasil Casabe Amerika Selatan Karibia Frybread Amerika Serikat Pan de Semita Meksiko Johnnycake Karibia Tortilla Meksiko Amerika Tengah Amerika Selatan Tortilla de Rescoldo Chile Catatan kaki Sunting Sanchuisanda is described in Peoples of China s Far Provinces by Wong How Man National Geographic Maret 1984 Bacaan tambahan Sunting2005 High Profile Flatbreads Say Goodbye to Insipid White Bread When Tortillas and Flatbreads Come to Town FOOD PRODUCT DESIGN NORTHBROOK 15 no 1 96 114 ISSN 1065 772X 2008 Flatbreads Old World Meets New Flatbreads from All Over the World Including Tortillas Arepas and Naan Are the Newest Hot Ticket in Both Retail and Foodservice Products FOOD PRODUCT DESIGN NORTHBROOK 18 no 11 38 43 2008 Storied Breads With a Continuing Focus on Food Origin Flatbreads Offer Manufacturers a Way to Tempt Consumers with Authentic Products Celebrating the Oldest Known Bread Traditions BAKING AND SNACK 30 no 7 35 42 ISSN 1092 0447 2010 Glycaemic Index of Indian Flatbreads Rotis Prepared Using Whole Wheat Flour and Atta Mix Added Whole Wheat Flour British Journal of Nutrition 103 no 11 1642 1647 ISSN 0007 1145 2011 Flat Out in Love with Flatbread Here Are 5 Reasons Foodservice Is Smitten with Flatbreads FOOD MANAGEMENT NEW YORK THEN CLEVELAND OH 46 no 11 30 35 ISSN 0091 018X 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 Hansen Eric 2015 Fabled Flatbreads of Uzbekistan Diarsipkan 2015 07 21 di Wayback Machine Aramco World July August 2015 Pages 32 39 Helou Anissa Savory Baking from the Mediterranean Focaccias Flatbreads Rusks Tarts and Other Breads New York William Morrow 2007 Kahlon Talwinder Singh and Mei Chen Maggie Chiu 2014 Ancient Whole Grain Gluten Free Flatbreads Food and Nutrition Sciences 05 no 17 1717 1724 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 Diperoleh dari https id wikipedia org w index php title Roti pipih amp oldid 23327913