I've been using Nancy Jenkins' pita recipe from The Mediterranean Diet cookbook for years. It most closely replicates the pita we ate while in Turkey. I make a preferment with the whole wheat flour, water and yeast then let it sit six+ hours. Then it's pretty much the same as your recipe to make it all come together. The extra time really impacts the flavor nicely and I don't need to use the OJ to mellow the wheat. Also, re: the tomato salad - we really like some finely minced fresh mint and fresh oregano in ours. We serve it all along with fresh whole milk yogurt like they did in Turkey - mmmmmm!!!!!

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