Pita Meringue

I had the urge to make pita, which is surely one of those acts that gives the greatest joy with the least effort. Since I was also roasting vegetables and taking names, I let the sponge sit for a few hours and ended up with...beaten egg whites. I have made bread hundreds of times and I have never seen such a light, airy sponge. It really did look like egg white only with gluten-strand patterns in it. Whether it was the ambient yeasts or a really fortuitous set of proportions, it made fabulous pita (which did not taste eggy).