Pita bread is slightly levened bread done the same way as normal white bread but with less yeast and shorter proofing time. It is flat and round and sometimes it forms a pocket when cut across. As a result, it is useful for making various types of sandwiches either by stuffing things inside the pocket or using it to wrap. In Greece, it has found wide acceptance recently (last 20-30 years) especially for wrapping Gyros.
Because the commercial variety is made using one type of specialized equipment or another, I managed to prepare my own in a frying pan over the stove.
The easiest way to go about it is to prepare the dough and let it rise slightly, roll it out into sheets of about 2-3mm thickness, cut into rounds matching the size of your frying pan, and heat them inside the pan without oil over medium heat, flipping them to cook from both sides for about 1-2 minutes total.
The pita I make in this manner is good to serve with dips such as Tzatziki, Taramosalata, Guacamole, etc. To be fair, I never used it to wrap things completely. If you intend to do this, you must adjust your cooking time so that the pita remains flexible enough for your purposes.
You should bear in mind that pita is a very popular type of bread around the Mediterranean and the Arab world. As a result, there are too many types of pita around. The one I described is the one that has found wide acceptance in Greece.
The proof of the pudding is in the eating!