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 :-)
True, and you forgot a few varieties. Naan is great, but is nothing more than a variation of flat bread cooked in a tandoor instead of on top of a rounded “griddle.” Again, the method and ingredients are everything.