
I love PITA for several years. Now in Udon, I can enjoy it fresh everyday. Would you like to share with me?
This brick oven is a temp one I made. Now I am thinking to make a permanent one. I just wonder how to give a better shape. Like this one, I always feel it is a tomb-like thing. GOD.

See, I made sour dough and whole wheat Pita bread almost every day, yummy!

I love to put vegeterian ham and pickled vegetable inside pita.










