<http://dbpedia.org/resource/Pita>	<http://dbpedia.org/ontology/ingredient>	<http://dbpedia.org/resource/Water> .
<http://dbpedia.org/resource/Pita>	<http://dbpedia.org/ontology/thumbnail>	<http://commons.wikimedia.org/wiki/Special:FilePath/Nablus_souq_pita_118_-_Aug_2011.jpg?width=300> .
<http://dbpedia.org/resource/Pita>	<http://dbpedia.org/ontology/country>	<http://dbpedia.org/resource/Middle_East> .
<http://dbpedia.org/resource/Pita>	<http://dbpedia.org/ontology/ingredientName>	"Flourandwater" .
<http://dbpedia.org/resource/Pita>	<http://xmlns.com/foaf/0.1/name>	"Pita"@en .
<http://dbpedia.org/resource/Pita>	<http://xmlns.com/foaf/0.1/depiction>	<http://commons.wikimedia.org/wiki/Special:FilePath/Nablus_souq_pita_118_-_Aug_2011.jpg> .
<http://dbpedia.org/resource/Pita>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Pita or pitta (/\u02C8p\u026At\u0259/ or US /\u02C8pi\u02D0t\u0259/) is a soft, slightly leavened flatbread baked from wheat flour. It is used in many Mediterranean, Balkan and Middle Eastern cuisines and resembles other slightly leavened flatbreads such as Iranian nan-e barbari, South Asian flatbreads and Central Asian naan, and pizza crust."@en .
<http://dbpedia.org/resource/Pita>	<http://dbpedia.org/ontology/country>	<http://dbpedia.org/resource/Mediterranean_Sea> .
<http://dbpedia.org/resource/Pita>	<http://dbpedia.org/ontology/ingredient>	<http://dbpedia.org/resource/Flour> .