If you're referring to Lebanese, this is pita bread !

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Note added at 1 hr (2011-12-22 22:31:08 GMT)
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Pita
These versatile middle-eastern flatbreads are perhaps the oldest breads known. Soft and thin, they provided the basis for a variety of popular portable items, most notably pizza, and a variety of filled pocket or rolled sandwiches. Modern menus often call these "wraps." Asian and European pancakes are related in both method and function.

"Pitta (or pita or pitah...) Is a flat, roughly oval, slighly leavened type of bread characteristic of Greece and the Middle East. Typically eaten slit open and stufed with filling, it became a familiar sight on the supermarket shelves of Britain and the USA in the last quarter of the twentieth century. The word, a borrowing from modern Greek, can perhaps be traced back ultimately to classical Greek peptos, 'cooked'...a derivative of the verb pessein, 'cook, bake'."
---An A to Z of Food and Drink, John Ayto [Oxford University Press:Oxford] 2002 (p. 258)

"Pita.
The Israeli and western name for the Arab bread called khubz adi (ordinary bread) or names meaning Arab, Egyptian, Syrian bread or kumaj (a Turkish loanword properly meaning a bread cooked in ashes), baked in a brick bread oven. It is slightly leavened wheat bread, flat, either round or oval, and variable in size...The name had a common origin with pizza...In the early centuries of our era, the traditional Greek word for a thin flat bread or cake, plakous, had become the name of a thicker cake. The new word that came into use for flat bread was pitta, literally pitch, doubtless because pine pitch naturally forms flat layers which many languages compare to cakes or breads...The word spread to Southern Italy as the name of a thin bread. In Northern Italian dialects pitta became pizza, now known primarily as the bearer of savoury toppings but essentially still a flat bread...Early Arab cookery texts do not refer to khubz, since it was bought from specialists, not made in the home. However, it is safe to assume that its history extends far into antiquity, since flatbreads in general, whether leavened or not, are among the most ancient breads, needing no oven or even utensil for their baking."
---Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999 (p. 611)

"...there is no earlier evidence than third-century Madedonia for the use of a flat loaf of bread as a plate for meat, a function which bread continued to perform in the pide of Turkey, the pita of Greece and Bulgaria, the pizza of southern Italy and the 'trencher' of medieval Europe."
---Siren Feasts: A History of Food and Gastronomy in Greece, Andrew Dalby [Routledge:London] 1999 (p. 157)