An unleavened pan fried bread from South Asia which is similar than pitta or naan. Ideally, I use the traditional roti pan called a tava. This version uses durum flour - the kind often used to make pasta - for its durability. If you can get to an Asian shop, look out for chakki atta, or stoneground wholemeal flour, to use instead.
Italian flour is made from coarsely ground durum wheat. You could also try a mix of strong wholemeal flour and strong white flour. Of course, your local Asian shop should have chakki atta, or stoneground wholemeal flour, which is ideal.