Pitta with a pocket: why strong direct heat is important

Useful to know

King Arthur’s Golden Pita Bread uses the direct heat of a preheated stone or steel to encourage puffing. A pan-cooked version may puff less without becoming unusable. [1]

For a pocket that holds filling, the cooking method matters as much as the round shape. The source notes that pita does not always inflate fully; it can still be used for wrapping or dipping. Randomly adding flour is not a universal solution to a problem that may concern heat.