Since my hummus kind of stinks (and not 'cause of the garlic), I figured I'd try making pita bread to go with it. I found a recipe on this blog that seemed easy enough. However, in all my baking wisdom, I decided that since I didn't have any whole wheat flour on hand, I'd just use all white flour instead. Should work, right? I mean, flour is flour!
Um, no.
Turns out, wheat flour is a lot denser than white, and so by using all white flour, I ended up with a gloppy mess of dough that never came together. Yuck. I even kept adding more flour in the hopes that it would form up, but it didn't, and I eventually threw in the towel. So my first attempt was a bust.

I wound up making the pitas a bit thick -- they didn't pocket up, and Jon said he thought they were more like flatbread than actual pita. He was really adamant they they should have a pocket. (He got his comeuppance, though, when we went out for Greek food and THEIR pitas didn't have pockets, either. So there.)
I wound up freezing some of the dough, and when I used it, I split the portions in half, so it was smaller and thinner after I rolled it out. This batch came out a bit crisper, and with pockets! So I'll probably do this in future -- plus, I'll be able to get twice as many pitas out of a batch of dough. Win-win-win!