Spiced Pita Toasts
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
52
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees F
2
In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool
3
In an electric coffee/spice grinder finely grind seeds and salt with paprika and in a bowl stir together with oil
4
Split each pita into 2 rounds and brush rough sides with cumin oil
5
Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets
6
Bake wedges and arrange, rough sides up, on 2 large baking sheets
7
Bake wedges in upper and lower thirds of the oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total
8
Cool pita toasts on racks
9
Pita toasts keep 5 days in an airtight container at room temperature
10
Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available