To ensure that your bread fully puffs and develops a pocket, there are a few things you can do:u003cbr/u003eu003cbr/u003eu003cstrongu003eMake sure your oven or stovetop is hot enough:u003c/strongu003e For oven-baked pita, preheat your oven to a high temperature (around 450-500°F or 230-260°C) and make sure it has reached its temperature before baking the pita. For stovetop-cooked pita, heat your skillet or griddle over medium-high heat until it's hot.u003cbr/u003eu003cbr/u003eu003cstrongu003eRoll out the dough evenly:u003c/strongu003e Try to roll the dough out to a consistent thickness so that it cooks evenly and doesn't have any thick spots that might prevent it from puffing.u003cbr/u003eu003cbr/u003eu003cstrongu003eDon't add too much flour:u003c/strongu003e When rolling out the dough, try not to add too much flour, as this can prevent the pita from puffing up properly. If the dough is too sticky, you can lightly flour your work surface or hands, but don't overdo it.u003cbr/u003eu003cbr/u003eu003cstrongu003eCook it for the right amount of time:u003c/strongu003e Cook the pita until it has puffed up and started to develop a golden-brown color, which should take around 2-3 minutes per side. If the pita hasn't puffed up by the time it's cooked through, it might need a little more time on the heat.u003cbr/u003eu003cbr/u003eu003cstrongu003eCover them after cooking:u003c/strongu003e Once you've cooked the kuboos bread, cover them with a clean kitchen towel or wrap them in foil to help trap the steam and keep them soft and pliable. This will also help the pockets to form as the steam pushes the bread open.