I wanted to ask for clarification about Middle Eastern flatbread, which was listed in The Fast Tract Digestion IBS’s appendix as having a low FP value. What precisely is this Middle Eastern flatbread? Of what flour is it made, and does it has yeast? How does it differ from pita bread? I have come across many types of flatbreads from the Middle East — which one did Mr. Robillard have in mind?