Spiced Pita Toasts

1. 1

   Preheat oven to 400F.

2. 2

   In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool.

3. 3

   In an electric coffee/spice grinder finely grind seeds and salt with paprika and in a bowl stir together with oil.

4. 4

   Split each pita into 2 rounds and brush rough sides with cumin oil.

5. 5

   Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets.

6. 6

   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.

7. 7

   Cool pita toasts on racks.

8. 8

   Pita toasts keep 5 days in an airtight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.