Pita-oid flatbread?

I have been searching for a perfect pita recipe. The recipes I tried before were OK, but the major issue is that my pitas don't split evenly when puffing up (the upper part is significantly thinner than the lower part, so it is not a very safe carrying bag for felafels and salad).

I tried this recipe today, though not perfect, at least my "pita" split fairly even this time. Here is MM's comment: "It doesn't taste like traditional pita, but it is good whatever it is..."

Um, shall I take it as a compliment?

The lessons learned from using this recipe:

1) Start the dough early (up to 3 days ahead!),
2) Keep the dough moist!
3) High oven temperature (250C+).

p.s. I didn't cook the pita one by one though. Instead, I fit four on a baking sheet and cooking them at once. There were only two batches (of four) in total.