Pair wedges with Mediterranean salads or dips such as hummus.
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.
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.
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.
Triangles will keep up to 1 week in an airtight container at room temperature.
Flavor with sesame oil; olive oil; sesame seeds; cumin; coriander; garlic; or fresh herbs, including thyme, oregano, or flat-leaf parsley.
