Pitta crisps with paprika, thyme and sesame

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Lucy Jessop

Serves 6-8 | prep 5 mins | total time 25 mins

Ingredients

Get ahead

Make up to 2 days ahead, cool and store in an airtight container. They can also be frozen; defrost before reheating.

Preheat the oven to 200°C, fan 180°C, gas 6. Put the pittas on a tray in the oven for 5 minutes to warm slightly. Then cut each in half horizontally, working around the edge, to make 2 thin ovals of pitta (opening it like a book). Cut each oval into rough triangles. Spread out on two large baking trays.
In a small bowl, mix together the olive oil and smoked paprika; season with sea salt and black pepper. Drizzle the oil over the pittas; toss. Sprinkle with the sesame seeds and thyme leaves. Bake for 10-15 minutes until crisp.

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