Ingredients

  • Bread
  • 1 tablespoon yeast
  • ⅔ kilogram flour, all-purpose
  • 2 teaspoons salt
  • 30 milliliters olive oil
  • 400 milliliters water lukewarm
  • Spice coating
  • 2 ⅔ tablespoons cumin seed
  • 2 teaspoons kosher salt
  • 1 ⅓ tablespoons paprika
  • 225 milliliters olive oil

Directions

1. Preheat oven to 400*F/200*C/GM 6.
2. In a dry small heavy skillet toast seeds over moderate heat until fragrant. Cool. Grind seeds with salt and paprika. Stir in oil.
3. Split each pita into 2 rounds and brush rough sides with cumin oil. Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets. Bake wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total. Cool pita toasts on racks. Pita toasts keep 5 days in an airtight container at room temperature. Makes 96 pita toasts.

Notes
Serving Ideas:Original serves 12, 18 55g pitas..


Categories
Bread
Keywords
Bread
MacGourmet downloadPita Bread, spiced and toasted. To import, drag image to your MacGourmet recipe box.