Pita is used to scoop sauces or dips such as hummus and to wrap kebabs, gyros or falafel in the manner of sandwiches. Most pita are baked at high temperatures (450°F or 232°C), causing the flattened rounds of dough to puff up dramatically. When removed from the oven, the layers of baked dough remain separated inside the deflated pita, which allows the bread to be opened into pockets, creating a space for use in various dishes
Much of pita's popularity in the Western world since the 1970s is due to expanded use of the pocket for a type of sandwich. Instead of using pita to scoop foods, people fill the pocket with various ingredients to form a sandwich. These are sometimes called "pita pockets" or "pocket pitas".
In Turkey, pita (called pide) has a soft, chewy texture and is pocketless. The pizza-like foods called lahmacun are made with oval-shaped pieces of pide dough topped with finely chopped meat and herbs before baking. Pide also refers to another pizza-like food made of pide dough topped with different ingredients. Regional variations in the shape, baking technique, and topped materials create distinctive styles for each region. Such pides can include chicken, beef, cheese, potatoes, garlic and many other ingredients.
In Greece, pita is eaten with dips, such as tzatziki, and is a major component of pita-souvlaki and pita-gyros. These types of sandwiches involve the wrapping of souvlaki or gyros with tzatziki, tomatoes, feta, cucumbers, and condiments into a pita bread.