Preheat oven to 400 degrees F.
In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt with paprika and in a bowl stir together with oil.
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 and arrange, rough sides up, on 2 large baking sheets. 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. Cool pita toasts on racks. Pita toasts keep 5 days in an airtight container at room temperature.
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
Recipe courtesy of Gourmet Magazine