That's because it is.
It's easy to fix -
All purpose flour 350 g (2 1/2 c)
Cake flour 105 g (3/4 c)
Whole wheat flour 20 g (1/4 c)
Yeast 3 g (1 t)
Salt 11 g (2 t)
Olive oil 5 mL (1 T)
Water 300 mL (1 1/3 c)
Mix together until smooth and slightly sticky. Let proof until doubled then punch down by pulling the bread to the center of the bowl from the edges. Allow to double again. Divide into 12 pieces and shape into small balls.
Roll out into 6 inch (15 cm) rounds and let rest on a floured cloth. Heat oven to max. 550 F (260-270C) and position a baking stone in the upper third of the oven.
Quickly slide the pita two at a time from a well floured board onto the stone. The best part happens in about one minute -
Bake for only two or three minutes. They will have barely any color. They deflate a little as they cool. Cross-section -
Dinner!
