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These are used for dipping into and scooping up all of the little mezze/tapas dishes. I love them still slightly warm but they also are delicious a day or two later to serve with cheese.
Cut the pitta bread into wedges or strips, put into a biggish bowl and toss together with enough olive oil to coat, then add the sea salt and crushed cumin.
Spread out flat on a baking tray and cook in a hot oven (220c) for about 5 mins or until pale golden, watch out, they burn quickly
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