Pitta bread

This traditional Middle Eastern product has the unique distinction of being called bread yet is specifically excluded from the bread and flour regulations. The only consequences of this are that pitta (also spelt pita) bread does not have to be fortified and any food additive that is permitted in food generally but is not permitted in bread would be permitted in pitta bread. In practice, pitta bread makers tend to be rather conservative. 

Traditional pitta bread is made by a sour dough process but it can be made using manufactured yeast. If the sour dough process is used a relatively large portion of sour dough (approximately 20%) is used, giving a more rapid fermentation than most sour dough products. 

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