For this recipe, instead of using a pita, I use shrak, a thin round bread that can be rolled to make arayes. Enjoy these with yogurt, tahinia, or a spicy dip on the side and plenty of pickles.

Turn oven off, prop door open and leave bread in cooling oven for 20 minutes. Remove from oven and let cool on baking trays. When at room temperature, break bread into large pieces.

In a small bowl, stir together ¼ cup of oil, the garlic, cumin and pepper flakes. Arrange the pita rounds rough side up on a rimmed baking sheet, then brush each with the flavored oil, using all ...

Roll the pita bread tightly around the filling, forming a wrap. You can wrap it in parchment paper or aluminum foil to hold it together if desired.

Place the braided bread on the prepared sheet and allow it to rise for 25 minutes. Meanwhile, preheat the oven to 350 degrees F. 6 Bake the loaf for 30 minutes, or until it is a deep golden brown.

Arrange the pita rounds rough side up on a rimmed baking sheet, then brush each with the flavored oil, using all 6 tablespoons. Sprinkle with salt and pepper.

Arrange the pita rounds rough side up on a rimmed baking sheet, then brush each with the flavored oil, using all 6 tablespoons. Sprinkle with salt and pepper.

In a small bowl, stir together ¼ cup of oil, the garlic, cumin and pepper flakes. Arrange the pita rounds rough side up on a rimmed baking sheet, then brush each with the flavored oil, using all ...