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Ingredients
- 1/4 teaspoon fennel seeds
- a 6-inch pita loaf (preferably pocketless)
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon coarse salt
Method
- Preheat oven to 350 F.
- On a cutting board with side of a knife lightly crush fennel seeds.
- Brush top of pita with oil and sprinkle with crushed fennel and coarse salt.
- On a baking sheet bake pita in middle of oven until golden and crisp, about 3 minutes.
- Cut pita into 4 wedges.