For one to be a true tortillaphile, it is important to be humble. Timid. Like a miniature Buddha, sitting under a tree, munching on a tortilla while contemplating the sense of being. Part of this meek lifestyle involves certain admissions, like the concession of there being a higher power. A more renowned version of the totality. The pita.
There are many lessons one can learn from this Near Eastern flatbread: it is versatile, and can wrap it around a traditional kebab as well as a rebellious burrito1. Should they go stale? Throw them in a fattoush salad, and you can give yourself a fist-bump for having married good taste with frugality.
To learn more about this honorable, grand old flatbread, the Tortillaphilia Tasting Test Team™ hit what is the university of pita-ing: Seattle’s Mamnoon. Here, the za‘atar man‘oushe is highly recommended. The pita comes cut like a pizza, lightly charred, yet with each slice fully capable of being rolled up.
It is a pita done right, and it is topped with the type of goodness one would expect from a spot with Mamnoon’s reputation. The mint and tomatoes give a refreshing punch, holding hands with a sour labneh2 in all the right ways.
So Mamnoon does the pita beautifully, and the pita is a fully legit way to stray for the more adventurous tortillaphile. One should always respect one’s elders, like the pitaphiles. Doing anything else would be gauche, something we certainly are not.
1 But let’s be honest… Sacrilege!
2 Aka strained yoghurt, aka Greek yoghurt.