We bake several sizes of pita bread daily, using only three all-natural ingredients: flour, water and salt. The trick to baking pitas is to always use a high even heat. At 500 degrees Fahrenheit, our specially designed conveyor oven flash-heats the water in the bread dough, almost instantly turning it to steam and causing the bread to puff out and separate, forming a pocket. When it comes out of the oven, we put the loaves on cooling racks for a few minutes (to prevent the pockets from collapsing), then pack them and put them out for our customers. We bake roughly 1,800 loaves of pita bread each and every day.