Pitta bread

An alternative spelling of pita, the yeast-leavened pocket flatbread of Middle Eastern origin that puffs in a hot oven as internal steam inflates the dough. Commercial producers control fermentation time, dough thickness, and oven heat to achieve a reliable split and a soft, pliable crumb. In food safety terms it is managed like other baked flatbreads: flour quality and storage are controlled to prevent mycotoxins and infestation, metal detection guards the line, and packaging hygiene protects the finished bread. The spelling pitta is common in British English, while pita dominates in American usage, but both name the same product.