When we were in Israel a few years ago, some friends invited us for a pita and labne party in the their backyard on their moshav. They cooked the pitas on a saaj (looks like an inverted wok) over an open fire. These pitas were the most delicious we'd ever had! Labne (a soft yogurt cheese) was served to smear onto the pita along with za'atar (a spice blend found in Middle Eastern markets of sumac, thyme, sesame seeds, oregano and salt). Well, after that, we had to have a saaj and our friends graciously gave us one the next day to carry home. <br /> <br />Since then we've used the saaj countless times over a fire in our backyard. It's not necessary to have one to make delicious pita, though. A hot oven works well, too. I tried making labne with different yogurts and found I like whole milk Greek yogurt best for it. We love zhug (a spicy chili salsa) and I've added it to the combination, as well. It's traditionally made with cilantro but I make it with parsley. <br /> <br />This has become our favorite portable sandwich, easy to roll up and eat on the go.

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