Did someone (i.e. @IowaDee) mention pita? 
In fact, that was part of today's baking plan.
I had a mind to make pita before all the aforementioned souvlaki and pilaf had been devoured. That plan was only half successful. (I was the culprit, not he.) There is still a half container of that batch. We have more pork and chicken in the freezer. All is not lost.
This batch of pita was based on @FoodMan's recipe and instructions here. I say "based on" because (a) I used some of my precious Barrio Bread Mix of local heritage wheat flours, and (b) my nascent feel for breads told me that I needed more water. I kept kneading, and adding, and kneading, and resting (the dough and me) and kneading some more. Finally, it felt right.
There is an art, I think, to making pita puff up properly. You have to roll or pat the dough out properly, and you have to have the heat just so. It was hot out today, and hotter in the trailer. I used the camp stove and a cast iron pan. It took time to get the heat right. The first couple of pieces were scorched,
For the most part, though, it''s great. I had one of the scorched pieces this evening, and it was still good.
My darling was a bit put out when he saw my bread-baking activities. We'd already agreed on his beloved Superburgers for the evening. We'd purchased whole wheat hamburger buns at the grocery store yesterday. He thinks bread is best eaten fresh. I don't disagree: but I really, really wanted to bake today. I think these will feature in tomorrow's breakfast.
I wondered a few nights ago whether I'd been outfoxed on the cooking of Superburgers. The answer is no! He cooked them, taking a page from my book of keeping the heat low, flipping frequently, and pressing to check the juices. The burgers were excellent. Shown below: my burger, with mayo and mustard; on the side: the garlicky green beans and a tomato decorated with tzatziki. Vampires need not apply.
