Follow-up to this post.
1. Garlic flakes (or what have you), chili flakes, and pepper.
Actually the bread I use is called “Lebanese bread”. In Australia (at least), Lebanese bread (a.k.a. Syrian bread) is a lot flatter than “pita bread” — it’s totally unleavened. But apparently this isn’t the case everywhere. There is probably a fascinating etymology here that I am too full of delicious pita bread triangles to look into.