I was fascinated the first time I made pita and actually saw it puff into a balloon in the oven during its short baking time. My ideal pita is served at Moustache, a Middle Eastern restaurant near where I live in Greenwich Village. It makes some of the best Middle Eastern food I have ever eaten. Their pita is large, puffy, and always baked to order—it is a real treat. Pita is fun to make for a small, casual party. If your kitchen is large enough, let the guests help bake the bread while you attend to other things.
Serve as bread with Middle Eastern food, or slash open the end of a pita and fill it for a sandwich. I like to slide slices of ham and Gruyère into a pita and toast it in the toaster oven until the bread is crisp and the cheese is melted.
Keep the leftover pita in a plastic bag in the refrigerator and reheat in a 375°F (190°C) oven or toaster oven for 5 minutes. Freeze for longer storage.
© 2008 Nick Malgieri. All rights reserved.