What round flatbread is commonly used in Lebanon for sandwiches and dipping? Pita is the answer.
Pita is a yeast-leavened, wheat-based flatbread widely eaten across the Eastern Mediterranean and Middle East. In Lebanon, it is also commonly called Arabic bread or khubz Arabi. Many versions puff during baking, creating an interior pocket that can be filled with falafel, shawarma, vegetables, or grilled meat.
Pita is equally important as an eating utensil: diners tear it into pieces to scoop hummus, baba ghanoush, labneh, and other mezze. The bread may be served fresh and soft, or cut and baked into crisp pita chips.
A common mix-up is treating every Middle Eastern flatbread as pita. Lavash is generally thinner and larger, naan is associated primarily with South and Central Asia, and tortillas are traditionally Mexican or Central American. Pita also does not always have a pocket; pocketless varieties are common.