There is a local, Lebanese bakery which provides a variety of pita breads to all the local Whole Foods locations in Houston. I made this connection a year ago when I went directly to the bakery to get falafel sandwiches (during Lent).
Today, we learned that their “mountain bread” is fit for the apetite of a Hobbit! Once we got them unfolded, the diameter was easily 18 inches, if not 24. We had opted for the mountain bread because we wanted to make some wraps for dinner, and had figured that the pita, pocket style bread would be too thick as is, and would fall apart if opened up.
So, apparently we were in for some serious wraps.
I quartered an eggplant (a longer, thinner variety than the typical Italian, but not as long and thin as the Japanese styles) and then sliced it into roughly half inch wide bits. I salted it and cooked it with jalapenos, onion (received in trade from a fellow gardener for some of my extra radishes), a pale green bell pepper (from my plot) and roasted garlic. Once well along, this skillet was put into a 400 degree oven next to a second one containing olive oil and some pre-made falafel (from a bulk warehouse store and which is distressingly good) for about 30 minutes, give or take.
The enormous bread was laid flat. Ruffled lettuce (from the garden) was arranged in the center along with some shredded cheese. The falafel was squashed to help the whole thing wrap up, and then it was topped with the roasted vegetables. The whole universe was then rolled up snug.
This was a much, much better success than the pickles.