I have always adored crepes, alas they require eggs & milk. This is a recipe for a similar thin flatbread used in the same manner. Hopefully the creative people on this forum will be able to come up with some delicious fillings to wrap this bread around.

3c all purpose flour
1t salt
1/2t baking powder
3T olive oil
1/2c soda water

stir together the flour, salt & baking powder in a bowl. make a well in the center and add the olive oil & some of the liquid. mix with a fork, gradually adding all of the liquid, and a bit more if needed, until the dough comes together & leaves the sides of the bowl clean. turn out onto a lightly floured surface & knead until smooth, about 10 minutes. form into 6 balls. (you can cover & refrigerate at this point for up to 3 hours before continuing.)
heat a cast iron griddle over medium high heat until a drop of water sizzles & jumps across the surface. while the griddle is heating roll out the balls of dough on a floured work surface into rounds about 1/8" thick. place a round on the hot griddle, press down with a wide spatula & leave for 30 seconds. turn the round over, press down again & leave for about 30 seconds more. it should be dotted with golden brown specks on both sides. slow cooking makes the bread too stiff, while fast cooking produces the best and most tender results. remove from the griddle & repeat with the remaining rounds.
serve hot, wrapped in a napkin, with the fillings of your choice.

you may keep these breads warm, wrapped in foil, in a 200 degree oven for up to 20 minutes, but are best eaten as soon as possible.