Peter, interesting question. Perhaps all of the versions of pita we're used to are in fact Lebanese? Julie's version here comes from her Lebanese mother, who's made it for decades, so I think it's safe to term it Lebanese. If you read Julie's book, though, I think you'll find this same dough morphing into some very typically Lebanese breads; ajin (pita) dough is the building block for a whole lot more. This doesn't answer your question, I know, but all we can really do (without researching a collection of ajin recipes from Lebanon) is surmise. PJH

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