four 6 inch pita loaves (make sure you buy the ones with pockets)

2 tablespoons olive oil


  1. Preheat the oven to 350*.
  1. Halve the pita loaves horizontally to form eight rounds. Brush the rough sides of the rounds with oil and sprinkle them with salt.  Cut each round into 8 wedges and bake in two batches on a baking sheet in the middle of the oven until golden, about 10 minutes (the timing will vary according to the thickness and composition of the pita rounds.  Start checking after 6 minutes to prevent burning).  Cool on a rack.  (Toasts can be made one week ahead and kept in re-sealable plastic bags at room temperature.)

from The Best of Gourmet, 1996

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