I finally got the pitas to pocket by following this person's directions: https://www.youtube.com/watch?v=rzmj2ejfNO0&fbclid=IwAR1-A0M5f-Kz-vosta…
Tips: here is what i found
-I used an iron frying pan and got it really hot on the stovetop instead of using the oven
-the dough needs to be tacky - if it's too dry, there won't be enough steam to lift the pita layer and you risk having cracks appear
-the pita needs to be rolled thin and then left to rest for 30 minutes
-if there is a break in the dough, the steam escapes and the pita won't puff - when i see the first bubbles start on the pita, i quickly flip it over so that they dont burst and will cook so that they are firm
-then i leave the pita for about a minute and it will start to puff up and then quickly turn into a football shape
-if you watch the video, sometimes she will tap the unpuffed part briefly and it seemed to help
-i made nine and two did not not puff but the rest were perfect
-wrap them in tea towels when they are cooked -they will stay soft and pliable

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