Hi PJ, I made one of the pita recipes in the KAF Baker's Companion (or was it THE pita recipe? I don't have it with me) and all of them popped beautifully. BUT I found one side really thick and soft while the other side was thin and crispy. The thin side cracked when you ate it. Any tips on improving that? The taste was great but not practical for sandwiches. Thanks, Lee Lee, I'm kind of mystified by pitas. Maybe you could turn them over once they've popped, and finish baking with the soft side up? That might help - good luck! - PJH

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