It is made out of chickpea flour, and through the cooking methods it creates a light "wheat flour style" texture. It is recommended for gluten intolerance sufferers in middle eastern countries.
Iraqi and Druze pita are made without commercial yeast; they are "soured" or fermented using wild yeast. Iraqi pita is similar in thickness to flour tortillas. Druze pita (also called sagg pita) is very thin and large. Both Iraqi and Druze pita are baked on a convex pan called a taboon, resembling an overturned wok.
Lafah or Lafa is an Iraqi pita that is of medium thickness, slightly chewy, doesn't tear easily, and is mostly used to wrap shawarma in food stands. It is extremely popular in Israel, where it can be found at nearly every bakery and food stand.
Druze pita is paper thin and traditionally spread with Labneh, olive oil, and/or zaatar.
Bukharan pita, or "noni tokkii", is an oval, or a round dome shaped, thin and crispy flatbread, spiked with cumin or nigella seeds. Usually eaten as a snack by Bukharan Jews, along with savory food.