Pita vs. Lavash

Pita ( or US: ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, also known as Arabic bread (Arabic: khubz ʿarabī), Syrian bread and other names, as well as pocketless versions such as the Greek pita, used to wrap souvlaki.

Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.

A round flat bread of Middle Eastern origin that can be opened to form a pocket for filling. Also called pocket bread.

A thin unleavened flatbread of Armenian origin.

Any of several agaves that yield strong leaf fibers. Also called istle.

A soft, thin flatbread made with flour, water, yeast, and salt, baked in a tandoor. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking. Traditionally made in Armenia and other countries of the Caucasus and the Middle East.

The fiber of any of these plants, used in making cordage and paper.

A flat bread pouch used for making sandwiches such as gyros or falafels.

A fiber obtained from the Agave americana and related species, used for making cordage and paper.

The plant which yields the fiber.

A fiber obtained from the Agave Americana and other related species, - used for making cordage and paper. Called also pita fiber, and pita thread.

usually small round bread that can open into a pocket for filling