I got the idea for these ‘crackers’ – they’re more hard-baked flat breads really – from the French Canadian chef, Madame Benoit. I suspect the only ‘middle-eastern’ thing about them is the use of pitta bread.
These crackers are excellent with dips of all kinds – miles better than crisps – sturdier and more interesting. The only problem with the ‘sturdiness’ is that they can be somewhat disconcertingly, noisily crunchy!
They take only minutes to make, and they keep for a couple of weeks in an air tight container
- 12 oval pitta bread
- 1 lb/500g soft butter
- ½ cup/70g sesame seeds
- 1 tbsp ground coriander
- Preheat the oven to 180°C
- Split the pitta open to make two oval sheets and cut each sheet into twelve triangles
- Beat the butter with an electric whisk, and beat in the sesame seeds and coriander until they have mixed in evenly
- Spread the butter over the pieces of pitta, and put them on an oiled or non-stick baking tray
- Bake for about five minutes until they are crisp and turning golden
- Cool on cake racks and then store in airtight containers