Roti rata
Roti rata atau roti leper ialah roti yang dibuat dengan tepung, air dan garam, dan kemudian digulung menjadi adunan rata. Banyak roti rata yang tidak beragi—walaupun ada sedikit yang beragi, seperti roti pita. Sepanjang sejarah, banyak jika tidak kebanyakan budaya mempunyai makanan yang boleh dikelaskan sebagai roti rata.
| Roti rata | |
|---|---|
 Roti rata buatan sendiri | |
| Jenis | Roti |
| Bahan utama | Tepung, air, garam |
sunting · sunting di Wikidata | |
Terdapat banyak ramuan pilihan lain yang boleh dicampur dalam pembuatan roti rata, seperti serbuk kari, potongan dadu jalapeño, serbuk cili, atau lada hitam. Minyak zaitun atau minyak bijan juga boleh ditambah. Roti rata boleh mempunyai ketebalan berjulat dari satu milimeter hingga beberapa sentimeter.
Sejarah sunting
Pada tahun 2018, serdak roti yang hangus ditemui di tapak Natufia yang dipanggil Shubayqa 1 di Jordan (Harrat ash Shaam, Gurun Hitam) yang berusia dari 12,400 SM, kira-kira 4000 tahun sebelum permulaan pertanian di rantau ini. Analisis menunjukkan bahawa ia mungkin dari roti rata yang mengandungi barli liar, gandum einkorn, oat, dan ubi Bolboschoenus glaucus.[1][2]
Lihat juga sunting
Rujukan sunting
- ^ Colin Barras (Jul 21, 2018). "Stone Age bread predates farming". New Scientist.
- ^ Amaia Arranz-Otaegui; dll. (Jul 16, 2018). "Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan". PNAS. doi:10.1073/pnas.1801071115. Explicit use of et al. in:
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Bacaan lanjut sunting
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