The mystery of pita
Usually when I make pita about 2/3 of them puff nicely and the other third only partially separates so they can't be used as pockets other than by trying to split them with a knife.
Yesterday I made a big batch - 18 because people were coming to lunch today for falafel - with almost perfect results 17 puffed completely and one almost did but stuck a little near one edge.
I'm not sure what I did differently. I usually make them right when I'm cooking the falafel for dinner and making them the night before with less time pressure, I may have left them sit a bit longer for the first rise. I did get more ahead of baking on rolling them out so they may have sat a minute longer after being rolled before popping into the oven.
Anyway, I felt pretty proud of myself though I wonder if I can repeat the results.