I've had success with a recipe I found on the Farmgirl Fare blog -- she recommends not using a pan or a stone, but rather you put each little pita round on a folded square of aluminum foil. I've made pitas this way and I'd say I get about an 80% success rate in pita popping. She says her recipe is mostly Bernard Clayton's, and he wrote that "placing the rounds on foil rather than on a baking sheet or stone allows a softer heat to surround the dough. A direct thrust of heat from a baking stone would form a crust difficult to puff." Thanks, Camille - that seems to make sense. I'll give it a try- PJH

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