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!
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
- Turn the oven on to 180C / 350F and let it preheat.
- Take a baking sheet and line it up with aluminum foil.
- 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.
- Place the pitas on the foiled baking sheet and put it in the oven – preferably in the centre.
- Bake for 15 to 18 minutes until golden brown.
- Shake the sheet periodically. They have to crisp all the way through.
- 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.
- Brush the squares with the olive oil and drizzle with the sumak.
- (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.