Uvezian, Sonia (2001). Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey Through Syria, Lebanon, and Jordan. Siamanto Press. p. 313. ISBN9780970971685 – via Google Books. «The best-known bread of the region is khubz arabi (or, simply, khubz), a round, flat, slightly leavened loaf about one-fourth inch thick and with a pocket inside. It is made in three different sizes: large (eight or more inches in diameter), medium (six to eight inches), and small (about five inches). In America, where it has become very popular, this bread is known as pita. A pocketless version is also available. In some Arab communities khubz arabi is called kmaj (from the Persian kumaj), while in others, kmaj refers only to the pocketless type.»
Stewart, Jean E.; Tamaki, Junko Alice (1992). Composition of foods: baked products : raw, processed, prepared8. 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.»
Stewart, Jean E.; Tamaki, Junko Alice (1992). Composition of foods: baked products : raw, processed, prepared8. 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.»
