I think the stone and the high heat are the essentials for pitas. I used to do them without thinking in a big old Blodgett I had and they never failed to pop. At home I get about the same results as you, even with the stone in the oven. Though they seem to pop better if I let them rest a bit before rolling and don't roll them too thin. Stacey's idea of the stone in the gas grill is great, and while I haven't tried pitas there, I often bake other breads there. In fact, my (quarry tile) stones seldom leave the grill. I just hope I don't jinx myself here, but I never have a problem with popovers... wonder what I'm doing wrong :)

• Reply