2 pita pockets

Olive oil, as needed

½ cup plain yogurt

¼ teaspoon (or to taste) garlic salt

1 teaspoon lemon juice

1 tablespoon chopped red onion chopped

2 sprigs fresh parsley, finely Salt and pepper, to taste

• Preheat oven to 350º.

• Cut the pitas in half, and cut each half into 3 wedges. Brush both sides of each wedge with the olive oil. (It takes about 1½ teaspoons olive oil to cover both sides of all 6 wedges.)

• Place the pita wedges on a baking sheet and bake for 8 to 10 minutes, turning over once halfway through the cooking time.

• Combine the yogurt, garlic salt, lemon juice, chopped red onion, and parsley. Season with salt and pepper to taste. Spoon a heaping tablespoon of the mixture on each pita chip, or serve the dip on the side.

Flatbread FAQs

Many cuisines have a special type of flatbread, from Middle Eastern pita to Indian naan, and Mexican tortillas. Despite their flat shape, some flatbreads contain a leavener (an ingredient to make the dough or batter rise). Double-layered breads (such as pita) may use either sourdough as a leavener, while single-layered Italian focaccia is always made with yeast.