As Middle Eastern foods became mainstream in the United States, something was lost. Those hard, round breads labeled "pita" found in supermarkets across the country couldn't possibly taste the same as the fresh variety our ancestors enjoyed in Syria. Back in those days, white flour was a luxury. Whole grain loaves were the weekday staple, while pure, white loaves graced the Shabbat table. No matter the variety, the satiating bread always had one key ingredient: freshness.