I got my pitas to pop, I turned my oven up to 550 (it's a 1950's Wedgewood) and they cooked perfectly in about two minutes. I then made them at my girlfriend's today in an electric oven and they were just flat bread, does an asbestos-lined oven hold in more heat? Puff or not to puff is the question. High temperature is important here. Perhaps your girlfriend's oven is not able to reach such a high temperature as 500 degrees. An oven thermometer is a good investment if she does not have one already. An hour of more for preheating to 500 degrees is not uncommon. Here are some other tips in trying to achieve that "puff". 1. After dividing the dough and shaping into small balls, cover and allow to rest for 20 minutes. 2. Roll each pita as thin as you can get them and as evenly as you can, too. Otherwise, one end will puff while the other may not. 3. Some bakers spritz the pita with water before baking. 4. Some have better success "cooking" the pita in a very hot iron skillet on the stove. 2-3 minutes on each side should do it. Good luck! Elisabeth

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