What kind of Greek bread is used in a gyro?

The Greek bread used in a gyro is pita bread.

A gyro consists of meat roasted on a vertical spit, sliced into thin pieces, and wrapped or stuffed in pita. In Greece, the filling commonly includes pork or chicken, tomatoes, onions, fried potatoes, and tzatziki. The pita is usually lightly grilled or warmed so it stays flexible without becoming crisp.

Pita is a round, yeast-leavened flatbread associated with cuisines across the eastern Mediterranean and Middle East. Its pocket-like structure can form when the dough rapidly expands in a hot oven, although gyro shops often use softer, flatter versions for wrapping. The word “gyro” comes from the Greek γύρος, meaning “turn” or “round,” referring to the rotating spit.

A common mix-up is confusing pita with naan or tortilla. Naan is a South Asian bread, while tortillas are traditionally made from corn or wheat in Mexican cuisine. Gyros are also related to shawarma and döner, but those dishes have distinct regional traditions and seasonings.