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ISO: All bakers - flatbread help

Misc.
To all of you good bakers: I need your help with my flat bread baking.
I tried hundreds of recipes for pita, nan,pizza,fatayer...etc; I use the freshest ingredients and My doughs seem pliable enough, and I kneed them even longer than what the recipes recomend. The doughs always double in size nicely.....SO WHY DO I END UP WITH A PITA THAT TASTES like CARDBOARD AND A PIZZA THAT COULD BE USED FOR FRIZBIE :D ?????
How do these pizzeria guys get their pizza to be so flat and pliable in the middle and the edges puffy , crispy and yummy?????
Please help...I apreciate any suggestion
MsgID: 0210905
Shared by: bonnie, K
Board: All Baking at Recipelink.com
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