I’d call this my winter of eating globally but, truthfully, my interest in world cuisines started early and largely as a result of my Western Pennsylvania hometown. A former steel city, New Castle boasted of an array of ethnic backgrounds and extraordinary foods. Forget bland white bread, burgers, tomato soup and apple pie. I grew up eating such exotic, Mediterranean specialties as spinach pie (spanikopita), stuffed grape leaves (dolma), pasta fagioli and tiramisu. A childhood favorite that I still adore is pita. Unfortunately, depending on whose you’ve eaten, this Mediterranean flat bread is either an ethereal vessel for falafel and souvlaki or a dry, tough disc that’s impossible to chew. In recent months, as markets and Mediterranean cafes change their bakeries, I’ve been stuck with the unappetizing kind. Because I love the tag team of hummus and pita — I could eat it every day of the week — I’ve become annoyed, really annoyed, with the lousy pita supply. Enter homemade pita. Soft and airy, it’s a far cry from stale, store-bought bread. Plus, it’s …