Ingredients

• 4 teaspoons cumin seeds
• 1 teaspoon coarse salt
• 2 teaspoons paprika
• 1/2 cup olive oil
• six 6-inch pitas with pockets

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Instructions

1. Preheat oven to 400°F.
2. In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt with paprika and in a bowl stir together with oil.
3. Split each pita into 2 rounds and brush rough sides with cumin oil. Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets. Bake wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total. Cool pita toasts on racks. Pita toasts keep 5 days in an airtight container at room temperature.