Turn the bread again to the first side, and cook until the bread balloons fully. To help the process along, you can press gently with a towel on those areas where bubbles have already formed, trying to push the air bubble into areas that are still flat. Wrap the cooked breads in a large kitchen towel to keep them warm and soft while you cook and roll out the rest of the dough in the same way. There is no need to oil the griddle between each bread, but after 4 or 5 breads, you might want to lightly oil the surface again. The rolling out and cooking method and times remain the same.
Children particularly love smaller pocket breads.
Serve with any Central Asian or western Asian meal. Always have stacks of fresh pita on the mezze table, whole or cut in wedges, and wrapped to keep soft and warm.