Pita

Pita (or pitta) is the most common type of bread in Lebanese cooking. It refers to a circular leavened wheat flour flatbread popular in the Middle East and Mediterranean. It's used as a wrap in Greek cuisine to make gyros and souvlaki.

Pita, also known as Lebanese bread, Arabic bread, or Syrian bread, comes in a variety of sizes and thicknesses and usually has an interior pocket. It's usually baked at high temperatures (450–475°F (232–246°C)), which causes the water in the dough to turn to steam, causing the pita to puff up and form a pocket. The layers remain separated even after it cools and deflates, allowing the pita to hold ingredients like a sandwich.

Pita bread is a versatile bread that can be used in a variety of ways. It's commonly used as a scoop for dips like hummus and baba ganoush in Lebanese cuisine. It can be used as a wrap for shawarmas or a pocket for falafel. Even scraps of pita are fried and repurposed in dishes like fattoush.