Pita Arabiki (Πίτα Αραβική) is the Arabic-style pita as used in Greece: thinner than the standard Greek flatbread and, crucially, made with a pocket. That pocket is the whole reason it exists as its own category. The everyday Greek pita is soft, thick, and pocketless, used as a wrap; pita arabiki is the alternative carrier you reach for when you want a pouch to hold filling rather than a sheet to roll it. It is sometimes pressed into gyro service, but its native logic is the open pocket stuffed and eaten from the top.
The bread is built to puff and split. A lean dough is rolled thin and baked hot and fast so steam balloons it and the interior separates into two layers, leaving a hollow once it deflates. Slicing it open along one edge gives a pouch with a sturdy back wall and a thinner front. Good execution is a pocket that opens cleanly and fully, with walls flexible enough to load without tearing and enough body to hold a wet filling without going to mush. Sloppy execution is bread that never puffed, so there is no real pocket and it cracks when you try to force one, or a pita rolled so thin and over-baked that it shatters the moment dressing touches it. As a carrier the failure mode is structural: the pocket either holds or it does not, and a blown-out seam dumps the filling on the first bite.
How it gets filled is where it varies, and those fillings are not this entry's subject. Loaded with grilled meat and salad it reads one way; pressed flat around gyro shavings and griddled it behaves more like the wrap it was substituting for. The gyro-style preparations and the stuffed-pita formats each deserve their own article rather than being crowded in here, since pita arabiki is the vessel, not the meal. The standard pocketless Greek pita is a genuinely different bread with a different job and likewise belongs in its own piece. What defines pita arabiki is the thin profile and the working pocket: get those right and it carries; lose the pocket and it is just a thin bread pretending to be a wrap.