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Spicy Pita Wedges

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.


  • 2 Olive Pita Bread

  • tbsps of Olive Oil

  • sea salt

  • 2 teaspoons Cumin toasted and crushed


  • 1.

    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.

  • 2.

    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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