I agree with Mare: you need to roll your pita smooth. No dimples, or those will just be exaggerated when they rise. And for me, the two keys are a hot baking stone and smaller-sized pitas. If they're too big or if the stone is cold, the bubble doesn't form. Also, I use a different recipe from this altogether, so maybe that has something to do with it :) But those are my pita tips.

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