1.   Arrange toasted pita bread on large serving platter.

2.   Every table is treated to a basket of warm pita bread accompanied by a spunky tomatillo salsa.

3.   I drink red wine and heat a pita bread on the gas burner and wrap it around alfalfa sprouts or green linguine.

4.   Stuff the meat into the pocket of the pita bread.

5.   And finally, this dish is best served with either rice or good pita bread, but lots of either.

6.   And it happens to be the same brand the panel rated as tops in whole-wheat pita bread several years ago.

7.   Be careful not to cut through the top or bottom surfaces, as these, like the sides of pita bread, will hold the stuffing.

8.   Accompany with plenty of pita bread to use as scoops.

9.   Accompany with toasted pita bread.

10.   Add enough dressing to moisten, mix well, and serve, accompanied by grilled pita bread.