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Lebanese Crispy Pita Bread with Sumak

Cuisine: Lebanese
Region: Common

Resembling the Italian Pizza Contadina (the farmer’s pizza) the Lebanese Crispy Pita Bread with Sumak is a delicious side dish to scoop up juice or dips with; or even a snack for “that” time of day. It is easy to make and easier to savour. Enjoy!

Serves: 4-6
Cooking time: approx. 20min
You need: a baking sheet, a brush and a platter.


  • 1 large pita bread about 25cm 10in diameter or 2 medium pita breads about 15cm or 6in diameter
  • 1⁄4 cup extra virgin olive oil
  • 1 Tbsp sumak


  1. Turn the oven on to 180C / 350F and let it preheat.
  2. Take a baking sheet and line it up with aluminum foil.
  3. Take a knife and carve the pitas into squares. Make sure you don’t cut the pita all the way through; just carve lines on the pita without separating halves.
  4. Place the pitas on the foiled baking sheet and put it in the oven – preferably in the centre.
  5. Bake for 15 to 18 minutes until golden brown.
  6. Shake the sheet periodically. They have to crisp all the way through.
  7. Once crisp, turn off the oven, take the baking sheet out and transfer to a platter. If the squares haven’t already separated use a knife to cut them.
  8. Brush the squares with the olive oil and drizzle with the sumak.
  9. (That’s all.)

Notes on the Lebanese Crispy Pita Bread with Sumak

  • The thickness of pita breads varies from brand to brand. Consequently, some pita breads may take longer or shorter time to bake.
  • Regarding storage: if you’re storing them for later use, let them cool off completely before you pack them up. Store them covered at room temperature. If, a day later, your pita squares seem stale, that means they did not toast long enough in the oven.
  • The Greeks toast pita bread in the same way, only they use oregano, salt and pepper instead of sumak.
  • The Italians use oregano too, but they have also turned the whole concept to… a pizza. They call it Pizza Contadina – the Farmer’s Pizza.

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