These are used for dipping into and scooping up all of these little mezze/tapas dishes. I love them still slightly warm, but they also are delicious, a day or two later to serve with cheese, if you have any left over!
- 2 oval pitta breads
- A few tbsp olive oil
- Sea salt
- 2 tsp cumin seeds, toasted and crushed in a pestle and mortar
- Cut the pitta bread into wedges or strips, put into a biggish bowl and toss together with enough olive oil to coat, then sea salt and crushed cumin.
- 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!