I love both of these recipes!!! I am lucky enough to have been able to travel to Israel and enjoyed the incredible array of fresh veggies and tremendously healthy food. Such a beautiful agarian countryside. And this is the pita recipe I use.. why would anyone ever use anything but a KAF recipe for bread stuff? ;) The pitas are perfect except for one problem: the thickness of the bread is not even on both sides of the pocket. The top is very thin, and the bottom is very thick... not a problem unless one wants to use it as a pocket bread... which is what we love to do. They look and taste great, and they do puff wonderfully... Any ideas why it would do this? I have this same issue with trying to make the perfect pocket, and no, I'm not sure what causes it, though I suspect it's uneven heat, top and bottom. Commercial pita are baked on racks, I believe, which blast them with heat on all sides. You might try putting pita in the oven, cooking for just a minute or two, then turning, to even out the heat? PJH

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