I have the opposite problem as Amir's question about thick, fluffy pitas. Whenever I make pita, it's nice and thick and fluffy, but the pocket is small or nonexistent. I would like to use my pita for sandwiches, so the pocket part is important.
Normally when I make pita, I get a pocket forming on one side of the bread, but the other side stays flat. I end up with a lopsided pita that has a pocket too small to stuff anything into. Every once in a while, I get one with a perfect pocket that evenly puffs up the whole pita, but I don't know why it happens sometimes and not others. Could this be caused by uneven heat in my oven? Or is there something about the technique of rolling out the dough that I'm not doing consistently?