Recipe courtesy of Gourmet Magazine

Spiced Pita Toasts

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  • Level: Easy
  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: 96 pita toasts
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4 teaspoons cumin seeds

1 teaspoon coarse salt

2 teaspoons paprika

1/2 cup olive oil

6 (6-inch) pitas with pockets


  1. Preheat oven to 400 degrees F.
  2. 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.
  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.

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