These are deliciously yummy and perfect with dips or with a Mediterranean Dishes. Try substituting the sesame and poppy seeds with ground pine nuts or Za'atar for a variation and adding a bit of oregano or rosemary for Italian fare. If you like a little heat, try sprinkling with a bit of crushed dried chili pepper. The variations are many and the texture crunchy and scrumptious.

INGREDIENTS:

4 pita pockets
1/3 cup extra-virgin olive oil, or as needed
3 tablespoons sesame seeds
2 tablespoons poppy seeds
2 teaspoons dried thyme
½ teaspoon sea salt

PROCEDURE:

Preheat the oven to 350?F
Split the pita pockets in half along the seam to end up with flats.
Place the olive oil in a little dish and use a brush to brush both sides lightly.
Place with the rough side up on baking sheets.
Crush the sesame seeds, poppy seeds, thyme, and salt in a mortar and pestle. This may also be done in the food processor. (If using pine nuts as a variation, grind into a fine meal in a food processor).
Sprinkle the mixture evenly over the pita halves.
Toast until golden brown. Cut into triangles while still warm or let cool and break large pieces.

SERVICE

Serve with Roasted Babajanouj, Hummus, Edamame Dip or any type of dip or spread.

LEFTOVER STORAGE

Store in an airtight container or bag in a cool, dry place (that is in the unlikely even of leftovers).