I don’t know. It is the cooking method and the wheat. I have a relative that once made it with a foreign wheat, the best I ever tasted.
Well, there are lots of ‘wheats’, including the ancient emmer and einkorn.
Maybe it was one of those.
But I have to agree - Pita is very ‘dough-y’. I like it for sandwiches, especially very wet ones; but not so much for dipping...
I much prefer good Indian naan for dipping; but something even ‘flimsier’ would be nice :-)