OK, this is an update to 2 hours ago. I have baked all of my pitas. I followed the original "Golden Pita Bread" recipe on KAF (http://www.kingarthurflour.com/shop/RecipeDisplay?RID=63), and following Cathies recommendations, the pita's puffed very nicely. As an experiment to see what was the actual cause of the puffing, I put my pizza stone on the bottom shelf and it preheated along with the oven. During the pita making, I threw a pita on it, and out of all 8 pita's, it was the only one to not create a pocket (well, the last pit a I made may not have a pocket, it didnt puff much for some reason). So it seems that cooking it on the oven wire rack really helps getting the puff. The only problem with this recipe is that because I cook it on the wire rack, the pita has big parallel marks from the rack. While thats not a *big* deal, I just thought I"d put that out there. The only thing I can think of that may help is laying a layer of aluminum foil on the wire rack and laying the pita on that. If anyone tries that, let me know how you make out. As far as the pita taste, its really great and tastes as delicious and as soft as Israeli pita's. Yeah, isn't that strange? You'd think the oven stone pitas would pop. But no... I kind of liked the crosshatching from the rack. I actually laid a cooling rack (grid style, not parallel slats) on the oven rack to support the pitas better. The rack made just a faint pattern in the floury surface of the pita. Anyway, my husband ate nearly the whole batch this weekend, so I guess they're A-OK. Thanks for sharing, Jonathan. - PJH

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