I have a question about pita breads. When I make pita breads I have no problem with getting them to puff up and expand like I want them to. What I was wondering about was do all pitas made in home style ovens end up with all or mostly all of the " crumb " on bottom side of the pita, the side facing a baking stone? I usually end up with the opposite side being almost like a thin crust with no crumb on that side. Bakery made pitas don't seem to have that problem.