What type of bread is described as integral to Lebanese meals?

Flatbread is described as integral to Lebanese meals.

Bread is not merely a side dish in Lebanese dining: it is commonly used to scoop, wrap or accompany food, and meals are traditionally considered incomplete without it. The broad answer is flatbread, a family that includes several distinct Lebanese and regional styles.

Pita, known locally as khubz Arabi, is widely used. Its pocket can hold fillings such as falafel or shawarma, while pieces may be torn off to scoop hummus, baba ghanoush and other mezze. Other breads include taboon, baked in a taboon or tannur oven, and marquq, an exceptionally thin bread cooked on a saj.

The likely confusion is between the general category and a specific loaf. “Pita” would be a defensible example, but the question asks for the type of bread described as integral, making flatbread the canonical answer. Manaeesh, topped with za’atar or cheese, is another Lebanese bread tradition, though it is more commonly treated as a meal or snack than as the generic table bread.