Athenian Pita gia Souvlaki (Πίτα για Σουβλάκι)

Athenian pita gia souvlaki is the soft, pocketless bread that makes a proper wrap possible. It isn't the hollow pita of the eastern table, and it isn't a crisp flatbread for dipping. It is griddled, oil-brushed, bendable, and sturdy enough to hold pork souvlaki, gyros, tomato, onion, tzatziki, and those few fries Athenians will defend with a straight face.

The method that decides it is heat. Cook the pita on a fierce skillet for barely a minute a side, just until it blisters and takes color, then stack it under a towel. Slow cooking dries the surface before the middle has set, and the bread turns brittle. Fast cooking gives you the browned spots and keeps the center soft. That's what you want in the hand.

I write this one plainly because every wrap depends on it. Your grandmother cooked by eye because she'd made it a thousand times. Here are the numbers until you have. Make a batch, keep them wrapped, and you have the week's easiest supper waiting.