While I study more about making a better cheesecake, I digressed into making pita breads. I read through a lot of pita recipes and what interested me the most is the fact that this flatbread is not at all flat when it starts its life. I've always had toasted flat pitas but never any freshly baked and certainly not "puffed." In this state, they are almost too cute to eat. But after I've gotten over their cuteness, I ate them with tenderloin beef kebabs. Classic combination. Certified yum.