Pita Bread falls into a soft bread category and I very heavily lean towards Crusty Breads such as Italian or Rye, even Onion Buns picked up at a Jewish bakery can take a little heat, so I toast them a little. My best use for Pita is for quick, fake mini pizzas to rebake the bread. Anyone with special recommendations for great, different Pitas, where they serve them, how you do it would be appreciated. Really there is no Pita life for me as they tend to be too close to soft submarine buns, white bread, etc. My Pita question is about the bread itself!