I like Pitta Breads and either buy (if I am in a hurry) or bake if I have time to play, but somewhere down the line there is always one or two that manage to avoid getting used up which annoys me no end. This little recipe will put paid to that and make you feel almost virtuous as you end up managing to use everything.
The recipe comes from The Complete book of herbs by Nerys Purchon.
They are quick and simple to make and are ideal to serve with home made dips (goes well with my cheddar cheese and onion dip). See here for further details
Powdered mixed herbs, paprika onion salt or garlic salt
sesame seeds cracked black pepper or anything else that takes your fancy
Split the breads in half. Brush the inside of each half lightly with olive oil. Sprinkle with your chosen topping.
Press the topping firmly onto the bread with a spatula and cut each piece into 8 or so wedges using scissors. Place the wedges in a single layer on baking trays and bake in an oven at temperature 180 degrees C/350 degrees F until crisp and brown. These crackers store well in an airtight container for a few days but they will soon disappear (that's if they make it into the tin).