Editing Pita (section)

==Preparation==
[[File:PikiWiki_Israel_30304_Events_in_Israel.jpg|thumb|alt=Six pitas baking on a circular pan in a wood-fired oven|Pita baking in [[Nazareth]]]]
Most pita breads are [[baking|baked]] at high temperatures ({{Convert|450|-|475|F|C|order=flip|disp=or|round=5}}), which turns the water in the [[dough]] into steam, thus causing the pita to puff up and form a pocket.<ref name=McNulty /> When removed from the [[oven]], the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened to form a pocket. However, pita is sometimes baked without pockets and is called "pocket-less pita". Pita is traditionally served fresh from the oven (typically a wood-fired oven similar to a [[pizza oven]]). It is best either soon after baking or on the same day, and can be served warm.<ref name="zahav">{{cite book |last1=Solomonov |first1=Mike |title=Zahav |publisher=HMH}}</ref>

Modern commercial pita bread is prepared on advanced automatic production lines, processing {{Convert|100000|lb|kg|order=flip|adj=on}} silos of flour at a time and producing thousands of pitas per hour. The ovens used in commercial baking are much hotter than traditional clay ovens—{{Convert|800|-|900|F|C|-1|order=flip}}—so each pita is baked only for one minute. The pita are then air-cooled for about 20 minutes on conveyor belts before being shipped immediately or else stored in commercial [[freezer]]s kept at a temperature of {{convert|10|F|C|0|order=flip}}.<ref name="McNulty">{{cite web|last1=McNulty|first1=Mary|title=Pita Bread|url=http://www.madehow.com/Volume-5/Pita-Bread.html|website=How products are made|access-date=8 May 2018|date=2007}}</ref>