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Toasted Pita with Black Sesame Seeds and Sumac

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Yields about thirty-six pieces.

  • Make the menu:
    Splendor in the Grass
  • by Tasha DeSerio from Fine Cooking
    Issue 99

This recipe makes more than you need for our summer picnic menu, but you won’t regret it. The pita chips keep well in a sealed bag. The Garlic-Yogurt Sauce makes a great dip.

  • 2 tsp. black sesame seeds
  • 1 tsp. ground sumac
  • 1/4 tsp. cayenne; more to taste
  • Kosher salt
  • 6 whole wheat or white pita breads
  • 1/3 cup extra-virgin olive oil, approximately

Position a rack in the center of the oven and heat the oven to 400°F.

In a small bowl, combine the black sesame seeds, sumac, cayenne, and 1-1/2 tsp. salt.

Split each pita horizontally into 2 rounds and tear each round into 3 rustic pieces. Brush a large rimmed baking sheet with a generous amount of olive oil, and spread 12 of the pita pieces in a single layer, inner side down, on the sheet. Brush the outer side of the pita with additional olive oil and sprinkle evenly with about a third of the spice mixture. Toast the pita in the oven until golden brown and crisp, about 8 minutes. Repeat with the remaining pita and spice mixture in two more batches.

Make Ahead Tips

The chips may be made 1 day ahead.

nutrition information (per serving):
Size : per piece; Calories (kcal): 50; Fat (g): 2.5; Fat Calories (kcal): 20; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 6; Polyunsaturated Fat (g): 0; Sodium (mg): 105; Cholesterol (mg): 0; Fiber (g): 1;

Photo: Scott Phillips

These were ok. I ended up microwaving some Puppodoms too. They were the better hit.

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