|Baking pitas in an outdoor oven.|
I had some of the most wonderful pita bread ever during our trip to Egypt, as well as the best feta cheese I have ever eaten.
The compound at the Cairo Marriott had a few outdoor restaurants including one where the fresh breads were made. Two women did this from at least 9 a.m. to well after 10 p.m. I can't say it was the same women all day, but I saw with my own eyes how long a day the ovens worked.
One woman shaped the breads and set them out on a table covered in barley bran. When her side was full she spun the table around so the second woman could bake them.
I'm grateful to have seen this, grateful to have eaten it, grateful for their hard work, and very, very grateful that I do not have to make a living this way.