Pita Homemade Style is the bread, not the filling: a thicker, more rustic pita used in place of the thin, uniform commercial round that most gyros counters griddle. On this catalog it is a component entry, and the angle is what a heavier, hand-style bread does to a wrap built for a lighter one, where it helps and where it works against the load.
A standard street pita is thin, soft, and pliable, engineered to fold around shaved meat, tomato, onion, tzatziki, and fries and roll into a tight cone. The homemade-style round is thicker, chewier, often with a less even crumb and a more bread-forward flavor. Good execution leans into what that bread is for: it stands up to a wet, heavy filling without tearing or going to paste, it holds a juicier load longer, and it carries more of its own taste so it reads as part of the dish rather than just a wrapper. It should still be griddled or warmed through so it stays foldable; a thick pita served cold or under-heated turns stiff and cracks at the fold, which is the main failure mode here. The other failure is proportion: a rustic round this substantial can swamp a modest filling, so the meat and garnish have to scale up to match, or the bite reads as mostly bread. Sloppy work is a dense, doughy round warmed unevenly so the outside is leathery and the centre is raw-tasting, or a thick pita rolled so tight the filling is crushed and squeezed out the end.
How it shifts depends on how the shop handles the trade. A thicker pita generally does not roll into a clean cone the way a thin one does, so many builds fold it open-face or in a half-pocket and serve it on a plate rather than wrapped in paper. That suits a heavier, wetter, knife-and-fork assembly and suits a homemade or taverna setting more than a fast street window. The thinner commercial griddle pita, and the pocketed Arabic-style round used for other builds, are different breads with different jobs and each deserves its own article rather than being crowded in here; at this entry the variable is the bread's weight and texture, and the rule holds: warm it through, and scale the filling so the round does not eat the sandwich.