We had gyros yesterday using store bought pita loaves and they just weren’t that good. I’m guessing the turnover on flat breads isn’t very high and they were a tad stale. I’ve made pitas before but it’s been a while so I looked up a recipe. The NY Times recipe came up first and it looked to be easy. We didn’t have any whole wheat flour, fresh milled or otherwise, so these are made with plain AP flour. The only thing you need to watch for is getting them too brown. The recipe warns: “The pita should be pale, with only a few brown speckles.” The brown parts are very dry and fragile and crack apart rather than fold. I have a pizza stone in my oven, big enough to do two of these at a time without crowding. A couple of them puffed up like little pillows but most of them just blistered here and there.The loaf is from Alton Brown’s recipe, as is the tzatziki sauce. I make a few alterations in his recipe, adding 1/3 part hamburger and several slices of bacon to the loaf recipe and this time I added fresh chopped dill to the yogurt sauce. I haven’t used lettuce before but I thought it needed a little more green and we had no mint for a garnish.