Recipe information
Yield
Makes 4 servings
Ingredients
1/4 teaspoon fennel seeds
a 6-inch pita loaf (preferably pocketless)
1 teaspoon extra-virgin olive oil
1/8 teaspoon coarse salt
Preparation
Step 1
Preheat oven to 350° F.
Step 2
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.
Step 3
Cut pita into 4 wedges.
