Ingredients

• 1/4 teaspoon fennel seeds
• a 6-inch pita loaf (preferably pocketless)
• 1 teaspoon extra-virgin olive oil
• 1/8 teaspoon coarse salt

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Instructions

1. Preheat oven to 350° F.
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.
3. Cut pita into 4 wedges.