>> VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION AND FRIENDS OF NCI] Huell: AH, THE GOOD OLD LARCHMONT CLEANERS.

I LOVE COMIN' TO THE CLEANERS HERE IN LOS ANGELES.

I'VE BEEN COMI'' HERE TO THE LARCHMONT CLEANERS FOR OVER 11 YEARS NOW, BECAUSE NOT ONLY DO THEY DO A GOOD JOB ON MY DRY CLEANIN' AND MY LAUNDRY, BUT THE MAIN REASON I LIKE TO COME HERE--AND THERE SHE IS STANDIN' RIGHT OVER THERE.

COME ON OVER HERE, LISA.

>> HI.

Huell: SAY HELLO TO EVERYBODY.

>> HELLO.

HI, EVERYBODY.

HOW ARE YOU?

Huell: NOW, WE MET FIRST ON THE AIR.

PEOPLE SAW YOU THE FIRST TIME WHEN I CAME TO YOUR HOUSE TO HELP YOU CELEBRATE... >> ARMENIAN CHRISTMAS.

Huell: ARMENIAN CHRISTMAS, BECAUSE LISA IS--YOU WERE BORN IN... >> ALEPPO.

Huell: ALEPPO... >> UH-HUH.

Huell: SYRIA.

>> SYRIA.

Huell: YOU ARE ARMENIAN.

>> ARMENIAN FROM ALEPPO, SYRIA, YES.

Huell: AND TO COME TO THE LARCHMONT CLEANERS, NOT ONLY DOES LISA HELP ME WITH-- WELL, SHE SEWS ON BUTTONS THAT HAVE POPPED OFF.

SHE... >> YEAH.

THE STAINS.

Huell: STAINS.

UH, HOLES IN THE BACK OF MY PANTS.

>> UH-HUH.

UH-HUH.

Huell: SHE MAKES COMMENTS ABOUT WHAT IS COORDINATED, THE COLORS, WHAT LOOKS GOOD, WHAT DOESN'T LOOK GOOD.

SHE TELLS ME WHEN I NEED A HAIRCUT, WHEN I-- >> [LAUGHS] YEAH, BUT-- THANK YOU.

Huell: YOU NEVER WANT ME TO GET A HAIRCUT.

>> NO.

THANK YOU FOR TRUSTING ME.

Huell: BUT ALSO IN BETWEEN ALL OF THAT, WE LEARN A LOT--UH, I LEARN A LOT CULTURALLY ABOUT WHERE YOU'RE FROM AND WHAT THE TRADITIONS OF YOUR COUNTRY ARE, AND THE OTHER DAY, I CAME IN HERE, AND SHOW EVERYBODY WHAT YOU WERE DOIN', LISA, WHAT YOU HAD OUT HERE ON THE COUNTER.

>> PITA BREAD, OR WE'D SAY HATZ PANEER OR HABSE JIBNEY.

IT'S A GRILLED CHEESE PITA BREAD.

Huell: IT WAS A--IT-- PITA BREAD, BUT... >> IT'S--IT'S PITA BREAD WITH A SANDWICH.

WE MAKE IT SANDWICH WITH THE... Huell: LOOK AT THIS.

>> WHITE CHEESE.

Huell: THAT'S JUST WHITE CHEESE, AND WHAT'S THE--THE, UH... >> UH, WE--UH, WE PUT, UH-- WE TOP IT WITH, UH, DRIED MINT AND ALEPPO RED PEPPER.

Huell: OK. >> THIS IS--THIS IS VERY FAMOUS BREAKFAST ITEM, OR DISH.

Huell: SO THIS STARTED THE WHOLE CONVERSATION ABOUT PITA BREAD.

>> PITA BREAD, YEAH.

Huell: AND SO OF COURSE LISA LOVES PITA BREAD.

IT'S PART OF THE WHOLE ARMENIAN CULTURE.

>> YEAH.

WE EAT ONLY THIS P-PITA BREAD.

THAT'S-- Huell: DO YOU MAKE PITA BREAD AT HOME?

>> NO.

IT'S TOO TOUGH.

Huell: IT'S--IT TAKES A LONG TIME.

>> TIME, AND IT WILL NOT BE LIKE THIS.

Huell: YEAH.

>> WE HAVE SPECIAL BAKERS.

THEY BAKE IT PROPERLY.

Huell: YEAH, AND THESE SPECIAL BAKERS--HERE IT IS RIGHT HERE.

"GLOBAL BAKERIES" IN PACOIMA.

>> MM-HMM.

Huell: AND NO CHOLESTEROL ON THERE.

THAT'S A GOOD THING.

>> NO, NO.

THIS IS THE HEALTHIER BREAD, AS FAR AS I KNOW.

IT'S VERY LITTLE YEAST LEVEL IN IT, NOT--NOT LIKE A FRENCH ROLL OR DIFFERENT--SORRY.

I'M NAMING NAME.

I'M, UH, GIVING NAMES.

Huell: SO IT HAS LESS CHOLESTEROL THAN THE FRENCH ROLL.

>> CHOLESTEROL OR SUGAR OR YEAST.

JUST PLAIN, UH, WHEAT FLOUR AND A LITTLE BIT YEAST AND THE SODA AND THE PAPER-- UH, WATER.

Huell: YOU KNOW THE PEOPLE WHO RUN GLOBAL BAKERY.

>> OH, YEAH.

I KNOW THEM.

YEAH.

Huell: SO LISA HAS VOLUNTEERED TO TAKE US RIGHT NOW.

YOU'RE LEAVIN' EARLY TODAY.

>> YES.

HEH.

THANK YOU.

Huell: AND WE ARE GOING--WE ARE GOIN' OVER TO PACOIMA TO VISIT THE GLOBAL BAKERY TO FIND OUT HOW THIS PITA BREAD IS MADE, AND THEN IF THIS ADVENTURE--AS IF IT COULD GET ANY BETTER, WE'RE GONNA GO TO A GREAT RESTAURANT THAT LISA HAS RECOMMENDED AND ACTUALLY TASTE SOME OF THIS PITA BREAD FROM GLOBAL BAKERY.

>> UH-HUH.

Huell: ALL RIGHT.

SO WE'RE READY TO GO, RIGHT?

>> WE'RE GETTING READY TO GO.

Huell: ALL RIGHT.

HERE ARE MY PANTS.

>> OK. Huell: THEY NEED TO BE CLEANED.

>> OK. Huell: PUT 'EM IN THE HAMPER.

>> UH-HUH.

Huell: WE GOT A COMPUTER NOW.

SHE--WE'RE COMPUTERIZED NOW.

IT USED TO BE JUST BY, UH, 3-BY-5 INDEX CARDS.

NOW SHE'S COMPUTERIZED.

WE'RE GONNA GET THE PANTS LOGGED IN... >> AND WE'RE DONE.

Huell: AND LISA AND I ARE GONNA LOG OUT AND HEAD OVER TO PACOIMA ON THIS PITA BREAD ADVENTURE.

OK, OUR PITA ADVENTURE BEGINS.

WE HAVE NOW COME TO GLOBAL BAKERIES IN PACOIMA.

WE ARE STANDING HERE IN FRONT OF THIS-- ERIC, EXPLAIN TO US EXACTLY-- IS--WHAT IS THIS CALLED?

IT LOOKS LIKE JUST A BIG MIXER TO ME.

>> THAT'S EXACTLY WHAT IT IS.

IT IS A BIG MIXER.

YOU CAN MIX ABOUT A THOUSAND POUNDS OF DOUGH IN THERE.

Huell: OK, SO THIS IS WHERE IT ALL STARTS.

HAVE YOU EVER SEEN ANYTHING LIKE THIS ON THIS SCALE BEFORE, LISA?

>> NO.

NEVER.

Huell: THIS IS EVEN BIGGER THAN WHAT YOU DO IN YOUR KITCHEN.

>> [LAUGHS] THAT'S WHY I BROUGHT YOU HERE.

HA HA HA!

Huell: ALL RIGHT, NOW, WHAT ARE WE TALKIN' ABOUT IN HERE?

BASIC INGREDIENTS.

>> BASIC INGREDIENTS--FLOUR, WATER, SUGAR, SALT, YEAST.

THAT'S IT.

Huell: SO PRETTY BASIC STUFF.

>> THERE'S NOTHING OR-- UH, COMPLICATED ABOUT IT.

Huell: HAS PITA BREAD BASICALLY BEEN MADE WITH THE SAME INGREDIENTS FOREVER?

>> I DON'T SEE HOW ELSE IT COULD BE MADE.

YEAH.

ABSOLUTELY.

Huell: AND WHEN WE--WHEN WE SAY, "FOREVER," HOW FAR BACK DOES PITA BREAD GO?

>> I WOULD SAY EASILY AT LEAST 3,000, 4,000 YEARS.

Huell: THAT FAR BACK.

>> OH, YEAH.

SINCE THE-- I DON'T KNOW, JESUS.

MORE.

Huell: UH-HUH.

>> BEFORE.

BEFORE.

Huell: YEAH.

>> BEFORE.

ARAMAIC TIME, HEBREWS.

ABRAHAM, HE BAKED, UH, THIS--YOU KNOW, THIS PITA BREAD.

Huell: AND WHAT DOES "PITA" MEAN?

WHAT DOES THE WORD "PITA" MEAN?

>> WELL, IT DEPENDS ON THE LANGUAGE, BUT ESSENTIALLY IN EVERY LANGUAGE, IT KIND OF MEANS "BREAD," SO IT'S A DUPLICATIVE WORD, BREAD BREAD, PITA BREAD.

Huell: SO IN YOUR CULTURE, THE ARMENIAN CULTURE, YOU DON'T EVEN SAY, "PITA BREAD."

YOU JUST SAY, "BREAD."

>> EXACTLY.

Huell: AND THAT AUTOMATICALLY MEANS PITA BREAD?

>> BACK HOME, YES.

IF WE SAID, "HATZ," IT MEANS THAT, UH, PITA BREAD.

BUT HERE, THE--WE HAVE DIFFERENT KINDS OF BREAD.

WE HAVE TO MENTION IT--UH, ARMENIAN BREAD OR FRENCH ROLL, FOR EXAMPLE, OR PITA BREAD, YEAH.

Huell: BUT NOW I JUST FOUND OUT, TOO, THIS IS LIKE OLD-HOME WEEK.

LISA'S FAMILY AND YOUR FATHER'S FAMILY ARE BOTH FROM THE SAME TOWN IN SYRIA.

>> THAT'S RIGHT, ALEPPO.

Huell: DID YOU KNOW THAT BEFORE TODAY?

>> YES, I DID.

Huell: DID YOU KNOW THAT?

>> OH, OF COURSE.

I'VE KNOWN HIM SINCE--WHEN HE WAS A KID.

Huell: OH.

OK. ALL RIGHT, SO WHAT'S GOIN' ON NOW?

HE JUST POURED SOMETHIN' ELSE IN THERE.

>> YEAH.

Huell: IS THAT A SECRET INGREDIENT?

>> ABSOLUTELY.

Huell: SO THAT IS PART OF YOUR FAMILY'S SUCCESS IS NOT JUST THE INGREDIENTS, BUT THE WAY THEY'RE MIXED, THE VOLUME OF ONE TO THE OTHER... >> OH, YEAH.

Huell: A FEW LITTLE SECRET THINGS THROWN IN THERE.

>> THE RATIOS ARE SO CRUCIAL.

YOU HAVE NO IDEA.

AND EVERY ASPECT OF THE PROCESS--THE TIMING; HUMIDITY, THE DRYNESS IN THE AIR--EVERYTHING AFFECTS THE QUALITY OF THE PRODUCT.

Huell: ALL RIGHT.

SO IT'S CLOSED UP.

I DON'T KNOW MUCH ABOUT HOW THEY MAKE PITA BREAD, BUT I HAVE A FEELIN' IF WE STAND HERE FOR A FEW MINUTES, SOMETHIN' INTERESTING IS GONNA POP OUT OF THERE, RIGHT?

>> ABSOLUTELY.

Huell: OK, HERE IT IS!

IT'S BEEN ABOUT 20 MINUTES.

AND LOOK IN THERE.

YOU CAN SEE... >> THE DOUGH!

Huell: THIS IS THE RAW DOUGH.

>> YEAH.

RAW AND UNCOOKED.

Huell: NOW, IS IT GONNA COME OUT OF THERE?

WHAT ARE WE WAITIN' ON HERE?

>> IT'S GONNA--HE'S WAITING ON YOUR CUE.

Huell: WELL, BRING IT ON OUT.

[LAUGHS] YEAH.

HERE IT COMES.

>> OH, BOY.

Huell: OH, MY-- >> OH, BOY.

Huell: OH, MY GOSH.

>> THAT'S AT LEAST A THOUSAND POUNDS RIGHT THERE.

Huell: SO YOU'RE WORKIN' IN-- YOU'RE WORKIN' IN BIG VOLUME HERE, AREN'T YOU?

>> THERE'S NO OTHER WAY TO DO IT.

Huell: OH, WOW.

SO IT'S COMIN' OVER HERE, AND THE FIRST STOP-- WHAT ARE THEY GONNA DO WITH IT?

WHAT ARE THEY DOIN'?

>> RIGHT NOW IT'S GONNA SIT HERE FOR A BIT, GET SOME QUOTE-UNQUOTE FLOOR TIME, LET THE DOUGH DEVELOP, AND RI-- AFTER IT'S READY, AFTER IT'S BEEN DEVELOPED, IT'S GONNA FALL INTO THAT DIVIDER.

Huell: SO IT'S JUST SITTIN' HERE RIGHT NOW, WAITIN' TO BE LIFTED UP AND START ITS ROUTE TOWARD BECOMING PITA BREAD.

>> EXACTLY.

Huell: HERE COME THE DOUGH BALLS, AND HERE PICKIN' 'EM UP, WE'VE RUN INTO SOMEBODY ELSE FROM SYRIA.

>> I KNOW!

HE'S FROM SYRIA, FROM SYRIAN DESERT.

Huell: DO YOU ALL KNOW EACH OTHER?

>> NO.

WE JUST MET HERE.

>> NO.

WE JUST MET.

DOESN'T MATTER.

HE'S FROM SAME COUNTRY.

Huell: OK. >> HE SPEAKS THE SAME LANGUAGE.

Huell: AND HE IS A SUPERVISOR HERE.

>> ABSOLUTELY.

HE'S--HE'S ONE OF OUR LONGEST SUPERVISORS.

Huell: OK. NOW, WHAT ARE YOU DOIN' HERE?

WHAT ARE WE LOOKIN' AT RIGHT HERE?

YOUR NAME IS?

>> UH, EPHRAIM RONOH.

>> EPHRAIM.

WHAT--WHAT ARE WE WATCHIN' HERE?

>> WELL, UH, THAT ONE, WHEN THE DOUGH COME INTO ROUND--THEY CUT IT, AND THEY MAKE IT ROUND.

THEN THEY--YEAH.

Huell: AND THEN IT GOES UP HERE.

>> YEAH, THE FLUFFING.

FLUFFING THIS.

Huell: UH-HUH.

>> OK. Huell: WHERE DOES IT GO FROM HERE?

I'M FOLLOWIN'.

>> IT TURNED... Huell: GOES UP THROUGH HERE... >> AND OVER.

THEN IT COME OVER.

Huell: OH, LOOK.

NOW IT'S FLAT.

>> YEAH.

Huell: NOW IT'S BEGINNIN' TO LOOK LIKE THE PITA WE ALL KNOW AND LOVE.

WHAT'S HAPPENIN' HERE, ERIC?

>> RIGHT HERE AT THIS POINT, IT TURNS FROM A BALL INTO A BLO--OBLONG SHAPE.

THIS IS THE FIRST SHEETING STAGE.

Huell: WOW.

NOW, IS THERE A-- A SPACE IN THERE RIGHT NOW?

PITA BREAD HAS THAT SPACE INSIDE.

>> NO.

RIGHT NOW, IT'S JUST A FLAT PIECE OF DOUGH.

Huell: SO IT'S FLAT--THIS IS INTERESTING, ISN'T IT?

>> I KNOW.

REALLY FAST, FAST, FAST.

LOOK.

Huell: AND THAT'S WHY YOU DON'T MAKE PITA BREAD AT HOME, BECAUSE IT TAKES SO LONG.

>> AND IT WILL NOT BE LIKE THIS.

YOU KNOW, THIS IS THE BEST.

Huell: YEAH.

>> MINE, ONE, IT WILL BE, YOU KNOW, RECTANGLE.

ONE IS, UH-- ONE WITH THE HOLES.

ONE BURN.

Huell: IT'S HEADIN' UP THE CONVEYOR BELT TO A VERY IMPORTANT PART OF THE PROCESS, ERIC.

>> ABSOLUTELY.

IT'S HEADING INTO THE PROOFER, AND DURING THAT TIME, THE DOUGH GOES THROUGH AN OXIDATION PERIOD.

YOU KNOW-- Huell: WHAT DO YOU MEAN, "OXIDATION"?

>> WELL, DOUGH IS A LIVING BEING.

THERE'S YEAST IN THERE.

SO THE LONGER YOU LET IT SIT, THE LONGER IT RISES, AS WELL AS THE REACTION WITH THE OXYGEN IN THE AIR CREATES A SORT OF A SEAL ON THE OUTSIDE EDGES OF THE DOUGH IN PREPARATION-- IT'S AN IMPORTANT PART IN PREPARATION FOR THE OVEN.

Huell: NOW, WHEN YOU'RE MAKIN' IT AT HOME YOURSELF, WHAT DO YOU DO, JUST LEAVE IT OUT ON THE COUNTER, OR WHAT?

>> YEAH, WE CLOSE IT, YOU KNOW, LET IT REST A--THE DOUGH.

ANY-- ANY DOUGH WITH YEAST, WE-- IT HAS TO RELAX.

Huell: IT HAS TO REST.

>> THE REST AND RELAX.

WE SAY RELAX, BECAUSE IT COMES LIKE ELASTIC, SO WHEN IT RELAX AND THE OXYGEN GO--GETS IN THE DOUGH, IT RISES, SO IT GIVES ROOM.

IT WILL PUFF UP BETTER.

IT WILL SEAL THE EDGES AS ERIC SAID ON THE SIDE OF THE DOUGH BETTER, SO--AND YOU WILL HAVE A BETTER POCKET BREAD.

Huell: IS THAT RIGHT?

>> IN A NUTSHELL, THAT'S ABSOLUTELY RIGHT.

Huell: [LAUGHS] ALL RIGHT, SO LOOK RIGHT DOWN HERE.

THIS WHOLE BIG MACHINE DOWN HERE ALL THE WAY DOWN TO THE END HERE, THAT'S WHERE THE BREAD IS RESTING... >> UH-HUH.

Huell: AND BECOMING OXIDIZED.

>> FOR LACK OF BETTER WORDS, YEP.

Huell: HEY, STICK WITH US.

WE'RE GOOD AT THE OLD-FASHIONED WAY HERE.

>> TH-THAT'S SCIENTIFIC NAME.

MINE, IT'S REGULAR, EVERYDAY'S HOUSEWIFE...NAME.

Huell: OK, HERE COMES THE PITA BREAD.

IT'S BEEN ON ABOUT A 20-, 25-MINUTE JOURNEY AS IT HAS RESTED AND GOTTEN OXIDIZED, AND NOW IT'S ACTUALLY A LITTLE PUFFIER THAN IT WAS WHEN IT WENT OUT ON THE OTHER END.

>> ABSOLUTELY.

THERE'S A DIFFERENCE.

YOU CAN SEE IT.

THE DOUGH HAS RISEN.

Huell: THE DOUGH HAS RISEN.

>> YEP.

Huell: AND NOW I KNOW WHY I BEEN SO HOT ALL DAY.

IT'S NOW GOIN' INTO THIS HUGE, HOT OVEN, WHICH IS WHY BAKERIES CAN MAKE THIS BREAD SO MUCH EASIER.

>> AND THIS, I CAN'T MAKE IT.

Huell: YOU DON'T HAVE AN OVEN LIKE THIS AT HOME.

HOW HOT-- >> NO.

WE CAN'T HAVE IT.

Huell: HOW HOT DOES THIS OVEN GET?

>> WELL ABOVE 1,000 DEGREES.

Huell: REALLY?

>> EASILY, YEAH.

Huell: SO IT WILL STAY IN THIS HUGE HOT OVEN AT OVER 1,000 DEGREES FOR HOW LONG?

>> WELL, IT DEPENDS ON THE SIZE OF THE BREAD THAT WE'RE MAKING, BUT ANYWHERE FROM 10 TO 50 SECONDS.

Huell: OH, OK.

I WAS GONNA SAY-- >> WE CAN CHANGE THE SPEED OF THE BELT.

Huell: BUT IT--IT'LL BURN IF IT'S IN THERE ANY LONGER THAN THAT.

>> OH, YEAH.

ABSOLUTELY.

Huell: MAKES A QUICK TRIP THROUGH THE OVEN.

>> YEAH.

ABSOLUTELY.

Huell: AND IS THAT WHERE IT PUFFS UP AND THE--THE HOLE IN THE MIDDLE, THE--THE PUFFINESS-- >> THAT'S WHERE ALL THE ACTION IS.

Huell: THAT'S WHERE THE POCKET COMES FROM, RIGHT IN HERE.

>> AUTOMATIC.

Huell: SO IF WE GO TO THE OTHER END AND SEE WHAT COMES OUT, WE'RE GONNA SEE THE PITA BREAD... >> POCKET.

Huell: THE POCKET.

>> YEP.

>> ALL RIGHT.

SO LET'S TAKE ONE MORE LOOK DOWN HERE.

HERE IT IS GOIN' INTO THE OVEN.

HERE'S THE OVEN.

AND NOW WE'RE GONNA GO TO THE OTHER END AND SEE THE PITA POCKET.

AND BELIEVE ME, IT'S HOT STANDIN' NEXT TO THIS OVEN.

AND HERE COMES THE PUFFY PITA BREAD, WHOLE WHEAT PITA BREAD.

IT'S AMAZING HOW IT'S TRANSFORMED ITSELF JUST GOIN' THROUGH THAT OVEN AS QUICKLY AS IT DID.

>> YEAH.

I DON'T KNOW WHAT TO TELL YOU.

Huell: [LAUGHS] THIS IS OLD HAND TO YOU, I KNOW.

THIS IS EXCITING FOR US.

EPHRAIM, CAN YOU PICK UP A--HOW HOT IS THIS?

>> UH, AT LEAST 150 DEGREES.

IT'S STEAMING HOT.

IT'S STEAMING HOT.

Huell: OH, WOW.

BUT, LISA, YOU WANTED TO PICK IT UP.

DON'T-- DON'T TOUCH IT.

IT'S STILL TOO HOT.

BUT THIS TAKES YOU BACK TO THE OLD DAYS.

[LAUGHS] >> HEY!

HOLD IT!

>> YOU SEE, THERE'S AN AIR VENT RIGHT THERE.

IT'S FREAKIN' HOT IN THERE.

Huell: OH.

>> IT'S HOT.

>> IT'S STEAMING HOT.

Huell: SO THE--THE HOT AIR IS INSIDE THE PITA.

OH, BOY, THAT'S HOT.

OH, MY GOSH.

>> IT'S STEAMING HOT.

Huell: AND THE REASON IT'S STEAMING HOT IS BECAUSE THE HOT AIR IS TRAPPED INSIDE... >> EXACTLY.

Huell: THE PITA.

>> AND IT'S FOUND THE WEAKEST POINT IN THE BREAD, USUALLY ON THE BOTTOM, TO CREATE A HOLE THROUGH WHICH IT RELEASES ALL THE GASES.

Huell: NOW, DO YOU LET--DO YOU FIND THAT AND RELEASE THE GASES YOURSELF BEFORE YOU SEND IT OUT OF HERE?

>> NO, NO.

WE JUST LET IT COOL DOWN.

IT TAKES A LAP AROUND THE FACTORY, AND AFTER SOME TIME, ALL THE AIR IS OUT, AND WE PACKAGE IT.

Huell: OH, WOW.

>> EAT IT.

EAT IT.

TASTE IT.

TASTE IT.

Huell: OH, WOW.

>> IT'S SO GOOD.

Huell: MMM.

IT IS GOOD WHEN IT'S THAT HOT, ISN'T IT?

>> YEAH.

Huell: NOW, HOW MANY DIFFERENT KINDS OF PITA BREAD DO YOU MAKE HERE?

>> IT'S HARD TO SAY.

THERE'S SO MANY VARIATIONS BETWEEN THE WIDTH OF IT, THE--THE WEIGHT OF IT, AND THE DIAMETER OF IT.

WE CAN GO FROM 5 INCHES, KIND OF LIKE WHAT YOU HAVE IN YOUR HANDS RIGHT NOW, TO 12 INCHES.

WE CAN GO FROM ONE INDIVIDUAL PITA BEING 3 OUNCES TO ONE INDIVIDUAL PITA BEING A HALF AN OUNCE.

Huell: SOME ARE THICKER.

SOME ARE THINNER.

>> EXACTLY.

Huell: WHOLE WHEAT, WHITE.

>> THERE'S A-- Huell: SO YOU'VE GOT A-- MANY VARIATIONS HERE.

>> WHOLE GRAIN, 9 GRAIN, ANYTHING THE CUSTOMER WANTS.

Huell: WOW.

WHAT'S THE MOST POPULAR IN TODAY'S SOUTHERN CALIFORNIA?

>> PLAIN AND SIMPLE WHITE PITA BREAD.

IT'S THE BEST SELLER.

Huell: YEAH.

>> BUT THIS IS GOOD, TOO.

Huell: YEAH.

>> I LOVE THE WHOLE WHEAT, TOO.

Huell: MMM.

THE HOTNESS, THE HEAT OF IT WAS UNEXPECTED, THOUGH.

>> [LAUGHS] Huell: OK, HERE IT COMES, LAST STEP.

AND, ERIC, WHAT ARE WE WATCHIN' NOW?

>> RIGHT NOW WE'RE WATCHIN' THE PACKAGING STAGE.

BASICALLY YOU TAKE THE RANDOM PITAS.

YOU STACK 'EM INTO 6-- 6 HIGH, AND THEN IT GOES DOWN THE LINE FOR PACKAGING.

Huell: NOW, SOME OF THESE HAVE SLITS IN THE TOP OF 'EM, HAVE ALREADY KIND OF OPENED UP.

OTHERS ARE NOT.

>> THAT SLIT IS JUST AN AIR VENT THAT YOU SAW FROM THE OVEN.

Huell: SO THAT DOESN'T MAKE IT A REJECT.

HAVIN' A SLIT... >> NO, NOT AT ALL.

Huell: IN THE TOP OF IT DOESN'T MAKE ANY DIFFERENCE.

>> YOU CAN'T HAVE A PITA WITHOUT A SLIT.

Huell: YEAH, BUT DON'T YOU SLIT IT FROM THE SIDE AND PUT YOUR... >> OH.

WELL, YOU COULD DO THAT AT HOME IF YOU WANNA MAKE YOUR SANDWICH THAT WAY.

YEAH, ABSOLUTELY.

BUT THAT SLIT THAT YOU'RE SEEING RIGHT NOW IS THE AIR VENT THAT YOU SAW WHERE ALL THE STEAM GOT-- Huell: LETTIN' THE HOT AIR OUT.

>> YEAH.

Huell: OK.

SO IT COMES OVER HERE.

NOW, ALSO THIS--YOU SAID THESE HAVE A--A SPECIAL DESTINATION.

YOU KNOW WHERE THESE ARE GOIN'.

>> OH, YEAH.

THIS PRODUCT IS EXCLUSIVELY MADE FOR ALL THE WHOLE FOODS MARKETS, SUPERMARKETS.

Huell: SO THESE ARE GOIN' TO WHOLE FOODS.

LET'S GO OVER HERE, LISA.

COME ON OVER HERE, CAMERON.

THIS IS WHERE IT ALL COMES TOGETHER, RIGHT OVER HERE.

NOW WE CAN PICK UP THE PACKAGE, AND, BOY, IT'S STILL... >> STILL HOT.

Huell: WARM.

>> OH, YEAH.

Huell: WOW.

SO ANOTHER POINT TO MAKE IS THAT EVEN THOUGH YOU HAVE A BIG BAKERY AND YOU TURN OUT A LOT OF PITA EVERY DAY, IT'S ALWAYS FRESH.

IT GETS TO THE MARKET RIGHT AWAY.

>> NO QUESTION ABOUT IT.

WE DO PITA BREAD EVERY NIGHT, 24-7.

Huell: YEAH.

PEOPLE LIKE THEIR PITA FRESH, DON'T THEY?

>> OF COURSE.

OF COURSE.

THAT'S WHY YOU BUY MR. BOYAJIAN'S BREAD.

Huell: WHAT'S THE DIFFERENCE BETWEEN FRESH PITA AND 2-DAY-OLD PITA?

>> FOR OUR PRODUCT, NOT MUCH, BUT, UH, IN GENERAL, AS TIME GOES BY, JUST GETS A LITTLE MORE DIFFICULT TO WORK WITH.

IT'S NOT AS PLIABLE.

CRACKS DEVELOP.

IT TEARS MORE EASILY.

Huell: WOW.

THERE YOU GO, LISA.

HOT OFF THE PRESSES.

>> IT'S STILL HOT!

Huell: WE'RE GONNA FOLLOW THE PITA, BECAUSE WE'RE NOW GOIN'-- LISA'S GONNA TAKE US--AND YOU'RE WELCOME TO JOIN US IF YOU CAN TAKE TIME OFF THE ASSEMBLY LINE.

WE'RE GONNA GO TO A FANCY ARMENIAN RESTAURANT THAT SERVES SOME OF YOUR PITA BREAD.

>> PITA BREAD, YEAH.

Huell: SO WE'RE GONNA SEE WHERE IT GOES AND TASTE SOME OF IT.

>> I'M SURE YOU'LL ENJOY IT.

Huell: THANK YOU FOR THE TOUR.

ARE YOU GONNA BE ABLE TO JOIN US?

>> I DON'T THINK SO.

Huell: SEE?

HE'S GOTTA STAY HERE.

>> LET ME MAKE YOU A SANDWICH.

Huell: THAT'S WHY HE'S GOT A SUCCESSFUL COMPANY.

>> UH-HUH.

Huell: HE'S STAYIN' HERE AND-- AND LOOKIN' OVER THE ASSEMBLY LINE.

WE'RE GOIN' OUT FOR A FANCY DINNER.

>> OH--NOT FANCY DINNER.

PITA BREAD DINNER.

Huell: OH, BOY.

NOW WE'RE DOIN' IT, THE LAST STOP ON OUR PITA ADVENTURE.

WE HAVE COME TO GLENDALE.

WE ARE AT THE PHOENICIA RESTAURANT.

>> CORRECT.

>> ARA IS THE OWNER, AND HE IS WELCOMING US WITH SOME... >> WITH LEBANESE ARAK, WHICH IS THE MUST-DRINK WITH THIS APPETIZER.

Huell: IT TURNED WHITE WHEN YOU POURED IT IN THERE.

>> DID YOU NOTICE THAT?

Huell: NOW, WHAT IS THIS CALLED?

>> THIS IS CALLED ARAK, A-R-A-K. Huell: NOW, YOU ARE PREPARING THIS FOR US TO GET US IN THE PITA MOOD, BECAUSE YOU SAY THIS IS WHAT PEOPLE IN THE MEDITERRANEAN REGION, THE LEBANESE, UH, PEOPLE, WHERE YOU'RE FROM, DRINK WHEN THEY'RE EATING PITAS.

>> THIS IS A MUST WITH THIS TYPE OF, UH, APPETIZERS, THAT-- WHICH WE CALL IT MEZZA.

Huell: MEZZA.

>> MEZZA AND ARAK, THEY GO TOGETHER.

IT'S POLICY.

Huell: DO I GET A TASTE OF THIS?

IS IT-- >> OF COURSE.

RIGHT AWAY.

Huell: YOU DON'T DRINK IT AHEAD OF TIME, DO YOU?

>> WELL, YOU TASTE IT.

IT'S MADE OUT OF GRAPES, PURE GRAPES, AND ANISETTE.

IT'S A-- Huell: DO YOU KNOW WHAT WE'RE GETTIN' INTO HERE?

>> UH-HUH.

Huell: IS IT GOOD?

>> THE BEST PART.

HA HA!

YEAH.

Huell: AM I GONNA BE ABLE TO DRIVE HOME?

>> UH, I DON'T KNOW.

YEAH, YEAH, YEAH.

YOU AND-- >> I--I WANNA SHOW YOU ONE MORE TIME HOW WE DO THIS, BECAUSE IF YOU DO IT THE WRONG WAY, IT BREAKS.

Huell: LOOK AT THIS.

>> SO, YOU PUT THE ARAK FIRST.

Huell: WHAT IS THIS, LIKE VODKA?

>> YEAH.

LEBANESE, UH, VODKA.

I WOULDN'T SAY WHAT--COME ON.

ALL RIGHT.

AND THIS, YOU GO-- YOU SEE HOW MUCH?

Huell: OH.

I-IT LOOKS LIKE ALKA-SELTZER.

>> YOU WANT IT TO BE THIS WAY.

OK. NOW... Huell: ALL RIGHT, HERE WE GO.

WAIT A MINUTE.

OH, YOU'RE GONNA PUT SOME ICE IN IT.

>> DON'T TELL ME YOU'RE GONNA SAY IT'S LIKE A TOOTHPASTE.

Huell: OH, MY GOSH.

NOW, DO YOU JUST SIP IT, OR DO YOU-- >> ZIP IT.

ZIP IT.

Huell: DO YOU SIP IT?

>> ZIP IT.

Huell: YOU DON'T-- >> NO, NO.

DON'T--DON'T SALUTE IT.

DON'T--ALL THE WAY DOWN.

NO.

JUST A--TH-THAT'S ENOUGH.

Huell: OH, WOW.

>> COME ON.

YOU--YOU HAVE TO HAVE THE BITE.

Huell: NOW WE'RE GETTIN' OVER TO THE PITA.

>> THE PITA BREAD.

WE DIP IT LIKE THIS.

Huell: NOW, WHAT ARE WE DIPPIN' IT IN?

>> IN, UH, BABA GHANOUJ.

Huell: OK. >> THIS IS--OK, YOU EAT IT LIKE THIS.

Huell: JUST LIKE THIS.

>> UH-HUH.

JUST--THAT'S IT.

THAT'S THE B-BEST PART OF IT.

Huell: AND LOOK AT ALL THIS.

AND PITA IS CRITICAL TO ANY MEAL, MEDITERRANEAN, MIDDLE EASTERN MEAL.

>> IT'S A MUST.

UH, THIS PITA BREAD, IT'S LIKE THE FRENCH BAGUETTE.

IT'S ALL OVER MIDDLE EAST.

IF YOU DON'T EAT PITA, YOU DON'T EAT BREAD.

THIS IS PART OF IT.

Huell: SO IS IT MAINLY A DIPPING THING?

>> IT'S A DIPPING--AND YOU CAN MAKE LOT OF SANDWICHES, DIFFERENT SANDWICHES WITH IT, UH, JUST LIKE A REGULAR BREAD.

THIS IS THEIR REGULAR BREAD.

Huell: ALL RIGHT.

NOW I'M GONNA LET LISA SHOW ME WHAT WE'VE GOT HERE.

AND HERE'S LISA'S HUSBAND, LUKE, OVER HERE, WHO'S NO SLOUCH WHEN IT COMES TO EATIN' PITA EITHER.

>> THAT'S RIGHT.

Huell: YOU LIKE IT, TOO, DON'T YOU?

>> I'M HERE TO EAT, AND I'M IN THE BEST PLACE, SO... Huell: ALL RIGHT, NOW WHAT HAVE WE GOT RIGHT HERE?

>> UH, SEE, THIS IS PITA... Huell: LOOK AT THIS, CAMERON.

>> LIKE POCKET PITA.

Huell: POCKET PITA.

>> POCKET.

Huell: WHAT IS THAT IN THERE?

>> IT'S HOLDING THE MEAT, GROUND MEAT.

WE CALL IT ARAYES OR-- ARAYES.

Huell: IT'S CALLED ARAYES?

>> ARAYES.

ARAYES.

Huell: ARAYES.

OK, NOW HERE'S THE PITA I'M USED TO DIPPIN'.

THIS IS WHAT?

>> THIS IS, UH, YOGURT LABNI.

SO IF YOU LIKE THE TOASTED BREAD THAT HE'S--ARA IS SO NICE.

HE TOASTED THE BREAD FOR US, AND YOU DIP IT LIKE THIS.

YOU KNOW, IT'S--INSTEAD OF A SPOON, YOU USE WITH PITA BREAD.

Huell: AND THIS IS--WHAT IS THIS?

IT LOOKS WONDERFUL.

>> THIS IS, UH, YOGURT.

IT'S CONDENSED YOGURT.

WE CALL IT LABNI.

IT'S, UH, MIXED WITH DRIED MINT, UH, SALT, AND OLIVE OIL.

Huell: NOW, PEOPLE LIKE THEIR PITA BREAD THICK OR THIN?

>> THE BEST PITA BREAD IN MY TASTE IS AS THIN AS POSSIBLE, AND MY THEORY IS WHEN IT COMES TO MEZZA, WHEN WE EAT LOT OF DIFFERENT FOOD, YOU DIP IT, YOU WANT TO EAT THE MINIMUM OF THE BREAD TO NOT GET FULL OF IT.

Huell: SO MUCH LEFT.

>> SO MUCH TO EAT.

Huell: BUT WHAT ABOUT THE SYRIAN TRADITION OF PITA?

IS--DO YOU LIKE YOUR PITA THICK OR THIN, LUKE?

>> THIN IS ALWAYS BETTER.

IT'S NOT TOO THICK.

Huell: UH-HUH.

>> YEAH.

SO THIN, UH, IS EVERYBODY'S FAVORITE.

Huell: OK, SO THIN PITA BREAD.

>> PITA BREAD.

IF YOU DIPPING STUFF, YOU KNOW, AS ARA SAID, BUT IF I'M GOING TO DO A SANDWICH FOR MY KID, MY FAVORITE, IT DEPENDS, YOU KNOW.

I LIKE THE LITTLE BIT-- Huell: HERE'S THE PITA RIGHT HERE.

>> LITTLE BIT THICKER, SO... Huell: OK, SO WHAT ARE YOU DOING?

YOU'RE OPENING IT UP.

>> I'M OPENING IT UP.

Huell: WHAT ABOUT THE SALAD OVER HERE?

>> SALAD, IT'S THE FATTOUSH SALAD.

THIS IS TRADITIONAL-- Huell: CAN YOU PUT THAT IN THE PITA?

>> NO.

>> NO, YOU EAT IT LIKE A SALAD-- UH, SALAD, BUT IT'S-- IT'S COVERED--WE--WE ADD SOME, UH, TOASTED, UH, PITA BREAD.

Huell: I GOT YOU.

SO YOU'RE GONNA EAT THIS.

>> THIS IS FALAFEL, WHICH IS VERY, VERY--UH, VERY, UH, TRADITIONAL FOOD IN MIDDLE EAST.

Huell: JUST GOES RIGHT IN THERE.

>> I'M GOING--I'M GOING TO USE MY HANDS, NO.

SO YOU GO LIKE THIS, SEE.

Huell: OH, YOU SQUASH IT UP.

>> ARA, I'M RIGHT, OR WHAT?

>> VERY GOOD.

GOOD SANDWICH PACKAGE.

>> UH-HUH.

SO-- >> OK, YOU PUT... Huell: AND THEN YOU PUT--THIS IS A HOMEMADE PITA SANDWICH GOIN' HERE.

>> I LIKE--I LIKE THE SAUCE ON IT FIRST.

SOME PEOPLE-- >> SAUCE AND THE TOMATO AND-- Huell: OH, LOOK WHAT WE GOT HERE.

WE GOT THE--WE'RE GONNA PUT THE SAUCE.

>> SAUCE.

IT'S TAHINI.

THIS IS TAHINI WITH LEMON JUICE AND GARLIC.

SO I GO--FIRST I GO ON THE--THE-- Huell: DO YOU PUT A TOMATO IN THERE?

>> YEAH, ON TOP OF IT.

IT'S A-- LIKE A HAMBURGER, VEGGI-- VEGGIE HAMBURGER.

Huell: SO LET'S PUT THE TOMATO-- OH, JUST USE YOUR HANDS.

>> NO, I'M NOT USING MY HANDS.

WE USE A LOT OUR HANDS.

YOU KNOW THAT.

Huell: [LAUGHS] I KNOW THAT.

NOW, CAN I EAT IT JUST LIKE THAT?

>> UH-HUH.

SO YOU WANT TO EAT... >> SOME GREENS, YEAH.

>> SOME GREENS.

Huell: SO THIS IS--PEOPLE ACTUALLY COME IN AND KIND OF MAKE THEIR OWN MEAL, DON'T THEY, USING THESE DIFFERENT INGREDIENTS?

>> USUALLY, YOU KNOW, THE TRADITIONAL WAY WILL BE TO COME IN AND ORDER ALL DIFFERENT VARIETY, AS MANY AS YOU CAN.

THAT'S THE REAL TRADITIONAL, UH, LEBANESE FOOD, AND THEN-- Huell: DIP IT AND COMBINE IT.

>> AND--AND TASTE IT.

DON'T EAT.

YOU'RE SUPPOSED TO EA--UH, NOT TO GET FULL ON THOSE.

THIS IS ONLY AN APPETIZER.

Huell: JUST A LITTLE TA-- OH, THIS IS JUST THE APPETIZER.

>> THIS IS ONLY APPETIZER, AND-- Huell: THIS LOOKS LIKE A FULL MEAL.

>> WHAT, FULL MEAL.

THIS IS APPETIZER.

Huell: MMM.

>> YOU EAT THIS APPETIZER FIRST, AND Y-YOU'RE GETTING TO THE SECOND STAGE, WHICH IS THE MEAT.

BUT THESE--HEH HEH.

THE ARAK'S-- HA HA.

THAT'S THE GOOD ONE.

WHERE'S MY ARAK?

>> [LAUGHTER] >> ARA, CHEERS-- Huell: YOU KNOW, WE NEED TO DO A CHEERS.

>> I WILL.

Huell: WE NEED TO DO A CHEERS, BECAUSE YOU KNOW WHAT?

IF IT HADN'T BEEN FOR YOU, I NEVER WOULD HAVE HAD THIS EXPERIENCE.

>> AW, REALLY?

Huell: I NEVER WOULD HAVE LEARNED THE HISTORY OF PITA BREAD, THE CULTURAL SIGNIFICANCE OF PITA BREAD.

I WOULDN'T HAVE EVER VISITED THE PITA BREAD FACTORY TODAY, BAKERY... >> OK. Huell: AND I NEVER WOULD HAVE COME TO THIS WONDERFUL RESTAURANT IN GLENDALE.

>> AWW.

YOU'RE SO NICE.

Huell: THANK YOU.

CHEERS.

>> CHEERS.

Huell: CHEERS, LUKE.

>> OH, CHEERS.

Huell: CHEERS, ARA.

>> CHEERS.

WELCOME.

I'M GLAD YOU CHOSE OUR RESTAURANT.

Huell: WE'RE GETTING READY TO FINISH OUR MEAL AND FINISH THESE BOTTLES OF WHATEVER THIS IS CALLED.

HOW MANY OF THESE CAN YOU DRINK AND STILL BE LEGAL?

>> YOU CAN BE LEGAL, BUT YOU'LL BE KNOCKED OUT.

Huell: WE'RE GONNA HAVE A-- WE'RE GONNA HAVE A DESIGNATED DRIVER TO GET US OUT OF HERE.

>> HAPPY EATING.

Huell: IT'S ALL ABOUT LEARNING DIFFERENT CULTURES.

IT'S ALL ABOUT... >> PITA BREAD.

Huell: PITA.

AND IT ALL STARTED AT THE LARCHMONT CLEANERS.

THANK YOU, LISA.

>> THANK YOU.

Huell: WE'VE HAD A WONDERFUL, WONDERFUL TIME.

>> WE SAY, "GENATZ."

>> GENATZ.

Huell: WHAT IS IT?

>> GENATZ.

>> GENATZ.

UH-HUH.

Huell: GENATZ.

>> GENATZ.

Huell: GOOD NIGHT.

GENATZ.

HEH.

>> GO EASY.

Huell: GO EASY?

BETTER EAT SOME PITA INSTEAD OF DRINKIN' ALL THIS STUFF.

WELL, I WAS GETTIN' READY TO LEAVE.

I'D EATEN ALL THE PITA, AND LOOK WHAT ARRIVED HERE AT THE CENTER OF THE TABLE.

WHAT ARE WE LOOKIN' AT HERE, LUKE?

>> THIS IS THE MAIN COURSE, WHICH ACCORDING TO--YEAH, I CAN SEE THE LAMB CHOPS, SHISH KEBAB, CHICKEN KABOB, AND-- >> AND BEEF KABOB.

Huell: AND BEEF KABOB.

>> YEAH.

Huell: AND MORE PITA ON THERE.

SO IS THIS THE MAIN COURSE, ARA?

>> THIS IS THE MAIN COURSE AFTER A NICE, TRADITIONAL APPETIZERS, MEZZAS, AND THEN YOU FINISH WITH LITTLE BIT OF MEAT.

Huell: AND LISA HAS ALREADY POINTED OUT THAT THERE'S PITA... >> ALWAYS PITA.

Huell: ON THE KABOBS.

>> UH-HUH.

Huell: SO HOW DO YOU DO THIS?

>> ARA, HE'S NICE ENOUGH... Huell: OH, LOOK AT THIS.

>> HE MAKE THEM WITH THE SALAD, SEE, WITH THE HOT PEPPER... Huell: OH, WOW.

>> PEPPY--PEPPER PASTE, WE CALL IT.

Huell: OH, MY GOSH.

>> AND THE ONION AND PARSLEY.

AND WE PUT THIS ONE HERE, SEE, THE KABOB HERE.

Huell: OH, MY--OH, YOU PUT PART OF THE MEAT-- >> YEAH.

IT'S A-- LIKE A SANDWICH.

Huell: WELL, NOW, THIS IS A FULL MEAL.

>> UH-HUH.

>> THIS IS A FULL MEAL, BUT I ALWAYS HAVE SURPRISES FOR YOU.

Huell: AND THIS IS WHAT ARMENIAN, MIDDLE EASTERN HOSPITALITY... >> MM-HMM.

Huell: IS ALL ABOUT.

>> YEAH, WE WERE GUESTS FOR ARA TODAY, TONIGHT.

THANK YOU, ARA.

AND THANK YOU FOR YOU, HUELL.

Huell: LOTS OF FRIENDSHIP, LOTS OF HOSPITALITY, LOTS OF FOOD.

THE FEAST AND THE EVENING GOES ON.

AND I'VE STILL GOT-- >> [LAUGHTER] >> WE SAY, "GENATZ."

Huell: BOY, THIS IS GETTIN'.

>> YOU GOT THE ARAK.

WHERE'S YOUR ARAK?

Huell: YEAH, CHEERS.

CHEERS.

CHEERS.

WE'RE ALL TOASTING, OVER THE WHOLE RESTAURANT.

CHEERS.

CHEERS AGAIN.

OH, BOY.

>> OH, BOY.

Huell: I'M FEELING KIND OF ARMENIAN MYSELF TONIGHT.

HA HA!

>> IT'S ABOUT TIME.

[CAPTIONING MADE POSSIBLE BY KCET PUBLIC TELEVISION AND FRIENDS OF NCI] >> VISITING WITH HUELL HOWSER IS MADE POSSIBLE THROUGH A GENEROUS GRANT FROM THE RALPH M. PARSONS FOUNDATION.

[CAPTIONED BY THE NATIONAL CAPTIONING INSTITUTE --www.ncicap.org--]