On 6/4/2016 at 4:09 PM, Smithy said:My oven thermometer says that 440 - 450F, with a baking stone, is hot enough to get a good, puffy pita. (I've done it on stovetop too, but I seem to get more reliable results using an oven.) Here are some discussions about making pita:
The problem is not with the pocket, it's with the texture of the bread itself. As with pizza, a lower temp means a longer bake which results and a drier and more chewy dough. Home ovens are also lacking the steam injector that is used in commercial bakeries.
Just for compression, on the left is a (semi)random photo from Google (source) , showing an average pita. On the right is a pita from my favorite pita bakery. The difference in thickness and texture is quite visible.
I don't think an home oven can compare with a dedicated one. But just in case someone knows how to get this kind of crumb, please do tell me! 
On another note, yesterdays lunch was a pasta bake with mushrooms, cream cheese and chives.
