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Spiced Pita Triangles

Pair wedges with Mediterranean salads or dips such as hummus.

  • Yield: Makes 48 triangles

Source: Martha Stewart Living, August 2003


  • 2 tablespoons plus 2 teaspoons ground cumin
  • 5 tablespoons sesame oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh thyme (optional)
  • 4 pita rounds (8 inches each)


  1. Preheat oven to 350 degrees, with rack in center. In a small saucepan, heat cumin and sesame oil over medium-low heat until fragrant, 5 to 6 minutes. Season with salt and pepper; add thyme, if desired.

  2. Brush both sides of each pita round with spice mixture. Cut rounds in half, and cut each half into 6 triangles, each about 1 inch wide.

  3. Place triangles in a single layer on a baking sheet, and bake until crisp and golden brown, 20 to 30 minutes. Transfer to a wire rack; let cool completely.


Flavor with sesame oil; olive oil; sesame seeds; cumin; coriander; garlic; or fresh herbs, including thyme, oregano, or flat-leaf parsley.

Cook's Notes

Triangles will keep up to 1 week in an airtight container at room temperature.

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