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

If you are looking for dip ideas, try mustardy mayonnaise; or traditional but fresh pesto.

 

 

makes 24

 

  • 12 oval pitta bread
  • 1 lb/500g soft butter
  • ½ cup/70g sesame seeds
  • 1 tbsp ground coriander

 

  1. Preheat the oven to 180°C
  2. Split the pitta open to make two oval sheets and cut each sheet into twelve triangles
  3. Beat the butter with an electric whisk, and beat in the sesame seeds and coriander until they have mixed in evenly
  4. Spread the butter over the pieces of pitta, and put them on an oiled or non-stick baking tray
  5. Bake for about five minutes until they are crisp and turning golden
  6. Cool on cake racks and then store in airtight containers

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