could it be they baked too long?  Dried them out maybe?    The ones I baked just fell on their own when cooling or being stacked up or the second they were cut warm sliced on the rims.  They never live long enough to tell a story.   Hours huh?   got a picture?

that´s true that I baked them longer than recommended, about 8 minutes. But they were too white before. I´ll post the picture as soon as my husband returns.

But they can be toasted or dragged across a dry hot grill or frying pan for color.  I've even seen little racks that hold bread up over gas flames.  I think my bil lays them on the bottom of the oven to brown (hidden coils.)  As long as the stuffing is spicy and flavorful, I don't think they have to have much browning.  Might even make them fall apart in your hands while you eat.  I tend to stuff them with lots of cheese and meat and melt everything in the micro.  Then re-open to continue stuffing with onions and yogurt and herbs and whatever is handy, olives and capers, squash pickles and pickled peppers.  Even shredded lettuce and cucumber sometimes.  

Wrap paper around the outside and you won't have to look at the paleness.  

Zdenka,

If you look closely at the pictures in the tutorial, you will see that the pitas are essentially white with little browning.  I would suggest that if you want a more browned pita that you bake them hotter not longer.

Jeff

I stack and wrap my pitas in a towel as they come out of the oven.  That seems to keep the soft.

thank you all for you suggestions. I´m always afraid it would not be baked enough. That´s also why I always bake rather longer than shorter time (even breads)

I´ll post the photos tomorrow and I´ll give it another try, maybe on Sunday :)

zdenka

My personal experiences...

My first experience with pita bread was from Bernard Clayton's "The Big Book of Bread".  I followed his recipe, but his timing seemed off.  He said to flatten the dough and "bake it at 500 degrees, for 8 minutes, or, just until puffed.  Reduce the temperature by 50 degrees if you are using a convection oven" (which I have). 

I found that, at 450 degrees, even with a convection oven, you got a 45% success rate.

At 500 degrees, however....100%, but, "just until puffed" required only 5 minutes.  Given that they are so thin, 5 minutes seemed to work very well.