Mediterranean Deli’s pita bread machine was up and running again Tuesday morning, filling the West Franklin Street space with the smell of cooked dough instead of construction materials. On the other side of the kitchen’s the swinging doors, dozens of employees quickly moved around the counters preparing catering orders and training newcomers. Owner Jamil Kadoura said it was just the second day staff were producing their beloved Mediterranean meals in the new space – despite it being the same home where the restaurant has operated for most of its three decades in Chapel Hill. “When I walk here now, I feel, ‘Oh, it’s like the old place,’” he told Chapelboro. “Even though it looks a little better and nicer, in my opinion, it’s a new place. But I’ve started feeling more comfortable. Like, when I saw the gluten-free pita bread [being made in the basement] …I hadn’t seen it for two years. That was like a party here! It was like, ‘Oh my God, this is it, it’s back…now we’re doing the pita h...