The infamous flatbread that allows you to make a sandwich in a pocket or an instant pizza is also used to make triangular crisps for dipping.

• Combine yeast with the warm water and stir. Add olive oil and salt and mix again. Add 1¼ cups flour and combine with a wooden spoon. Add another ¼ cup flour and mix with hands to form dough.

• Knead dough on a floured board for 10 minutes, adding the remaining flour as needed to prevent sticking. (Use more flour if necessary to prevent sticking.)

• Let dough rise covered in an oiled bowl for 1½ hours in a warm place. Punch down dough and divide it into six pieces. Roll them into balls with your hands, cover, and let rest 5 minutes.

• Roll the balls into 6-inch flat rounds on a floured board, cover, and let rest again for 15 minutes this time.

• Preheat the oven to 500°F and place 2 pitas on a baking sheet pan. Bake for 5 to 10 minutes. Remove the pan from the oven and take the baked pitas off and put 2 more on the hot pan. Bake them in the oven for 3 to 5 minutes (the preheated pan will make the baking time less. Repeat with the remaining 2 rounds.

Toast Names . . . . . . . . . . . . . . . . . . . . . . . . .

There are a variety of names for snacks on toasted pieces of bread; crostini, crôutes, bruschetta, and croutons to name a few.