"They don’t need to be smooth, but they should be round." Hi PJ. I find that this is actually a key step in getting the pita to pop. They have to be really tight balls right before flattening and sealed well at the bottom. Rest it a bit (about 10 minutes) before flattening to form a thin skin to help trap the air while baking. I also use a floured rolling pin to flatten, as evenly thick and as close to a circle as possible. It works even for 100% whole wheat pitas. Everyone already mentioned the hot baking stone -- that's going to help as well.

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