I've got my sourdough starter in the fridge, and decided to essay with using it as a base for english pancakes = Fr. Crepes.
So far, so good.
This morning i ended up with a too-thick mixture. The first crepe took ages to cook, was too thick, and as i took it from the pan, I thought "Hello, I've made a Tortilla". Then, ever mindful of the opened can of tuna in the fridge, and already looking forward to lunchtime, I corrected myself and said "No. What I've got here is Pita bread".
In your exalted opinions, please, what is the difference between Pita and Tortilla?
(My recipe is sourdough liquor + whole wheat flour + pinch salt; the crepes, when they turn out right, are fine, and different from my Mum's "egg + milk + white flour" batter.