In many takeaways, pita bread is an afterthought—something pulled from a packet, used cold and folded around whatever fillings are available. But in Edinburgh, more customers have started paying attention to the quality of the bread itself, especially when it comes to kebabs. Yayas Grillhouse prepares their pita in-house, and that decision changes the entire experience. The bread arrives warm, soft and sturdy enough to hold freshly grilled meats without tearing.

People often underestimate how much of a kebab’s flavour comes from the bread. When it’s made fresh, it brings a mild aroma and texture that complements the fillings instead of distracting from them. Yayas’ pita has become something of a quiet signature for the shop, partly because customers can taste its freshness even before they reach the halfway point of the wrap.

As the city continues to explore its love for kebabs, having a grillhouse that treats the pita as seriously as the meat inside sets a higher standard. Yayas has embraced that expectation, and locals have responded by putting it on their list of places that “just get it right.”