from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of several brightly colored perching birds of the family Pittidae that live in forests of Asia, Australia, and Africa and have a strong bill, short tail, and long legs.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Alternative spelling of pita.
- n. any passerine belonging to the taxonomical family Pittidae
from the GNU version of the Collaborative International Dictionary of English
- n. Any one of a large group of bright-colored clamatorial birds belonging to Pitta, and allied genera of the family Pittidæ. Most of the species are varied with three or more colors, such as blue, green, crimson, yellow, purple, and black. They are called also ground thrushes, and Old World ant thrushes; but they are not related to the true thrushes.
from The Century Dictionary and Cyclopedia
- n. The typical genus of Pittidæ, including most of the Old World ant-thrushes, as P. coronata. Also called Citta. See Brachyurus, and cut under Pittidæ.
- n. Any member of this genus.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any bird of the genus Pitta; brilliantly colored chiefly terrestrial birds with short wings and tail and stout bills
The word 'pizza', meaning a food item, is obviously identical to 'pitta' - flat unleavened Greek bread.
Merriam-Webster offers another theory; that pizza is related to the modern Greek word pitta meaning "flatbread."
For larger food products in excess of 457mm (18 ") in diameter, such as pitta bread and pizza crust, Forpak has rolled out the GS II version, which has the same capabilities as the GS model.
Of course, Italians can't take all the credit for what is quite simply the world's best snack; as the Oxford Companion to Food points out, the linguistic link between pizza and pitta is surely no coincidence – topped breads have been popular around the Mediterranean since classical times, and Etruscans were baking schiacciata in the Tuscan region over 2,000 years ago.
As it is melting, warm the pitta in the oven for a couple of minutes, then carefully split the pitta in half lengthways and brush the butter on both sides.
At Moro we serve them with triangles of crisp pitta bread.
Then click the "join now" button (on the left hand side of the page) and use the password "pitta padders" when prompted.
So what are you waiting for shop online now, give me a call or send me an e-mail to book your workshop or go to my website and use the password "pitta padders" to sign up as a demonstrator and get access to your demonstrator website usually in just a few hours!
Its falafel incredibly light and delicate, encased in perfectly crisp shells, beautifully spiced and seasoned, long on savoury flavour live up to the billing, served with a fresh minty tzatziki, so-so standard pitta and salad.
I don't think you need the olive oil Nigella adds either; I prefer to keep mine as a topping, to be soaked up by the pitta – but one innovation I will be keeping is her pinch of cumin.
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