Most of the summer it was guacamole. Now it is middle eastern food (stimulated in part by a couple of visits to the newly-opened Pita Jungle). Above are two different pita-making attempts, one with white flour and the other whole wheat, along with some fresh hummus.
Pitas are really best eaten the day they are made (which explains why the store-bought ones aren't quite satisfactory). And while we have tried to convert to eating primarily whole grains over the past 8 years or so, the white flour ones are so much softer. The kids actually like the whole wheat ones pretty well, perhaps since that is what they have grown up on. Another good thing to do with these is to split them brush them with olive oil and sprinkle them with za'atar or any other spice mix you like, and bake until crispy.