📝 About This Recipe
Transform humble flatbread into a sophisticated, crunchy masterpiece that pays homage to Eastern Mediterranean flavors. These wedges are brushed with a luxurious garlic-infused olive oil and dusted with a fragrant za'atar spice blend for an earthy, aromatic punch. Perfectly crisp on the outside while retaining a hint of chew, they are the ultimate vessel for creamy dips and vibrant mezze platters.
🥗 Ingredients
The Bread
- 4 pieces Large Pita Bread (thick, pocket-style or Greek-style flatbread)
The Infused Oil
- 1/3 cup Extra Virgin Olive Oil (high quality for best flavor)
- 2 cloves Garlic (finely minced or pressed)
- 1/2 teaspoon Smoked Paprika (for a subtle warmth and color)
- 1/2 teaspoon Dried Oregano (crushed between palms to release oils)
The Seasoning Blend
- 2 tablespoons Za'atar Spice (a blend of thyme, sumac, and sesame seeds)
- 1 teaspoon Flaky Sea Salt (such as Maldon)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Sesame Seeds (toasted, for extra crunch)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (brightens the finished dish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Position your oven racks in the upper and lower thirds of the oven for even heat distribution.
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2
Line two large baking sheets with parchment paper or silicone baking mats to ensure the pita wedges don't stick and for easy cleanup.
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3
In a small saucepan over low heat, combine the extra virgin olive oil and the minced garlic. Warm gently for 3-4 minutes until the garlic is fragrant but not browned.
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4
Remove the oil from the heat and stir in the smoked paprika and dried oregano. Let this infusion sit for 5 minutes to allow the flavors to bloom.
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5
Place the pita breads on a clean cutting board. Using a sharp chef's knife or a pizza cutter, slice each pita into 8 equal wedges (like a pizza).
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6
If using pocket-style pita, you can carefully pull the two layers apart to create thinner, crispier chips, or leave them double-layered for a heartier bite.
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7
Arrange the pita wedges in a single layer on the prepared baking sheets, ensuring they do not overlap so they crisp up evenly.
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8
Using a pastry brush, liberally coat the top surface of each wedge with the garlic-infused oil, making sure to get to the very edges.
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9
In a small bowl, whisk together the za'atar, flaky sea salt, black pepper, and toasted sesame seeds.
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10
Sprinkle the seasoning blend evenly over the oiled pita wedges. Don't be afraid to be generous with the za'atar!
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11
Place the baking sheets in the oven. Bake for 6 minutes, then rotate the pans and swap their positions (top to bottom) for even browning.
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12
Bake for an additional 6-8 minutes. Watch closely; you want them to be golden brown and stiff to the touch, but they can burn quickly in the final minutes.
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13
Remove from the oven and let the wedges cool on the baking sheets for 5 minutes. They will continue to crisp up as they cool.
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14
Transfer to a serving bowl or platter and immediately sprinkle with fresh parsley and lemon zest for a pop of color and brightness.
💡 Chef's Tips
For the ultimate crunch, ensure your pita is not too fresh and soft; day-old pita actually toasts better. If you don't have za'atar, create a quick substitute with dried thyme, toasted sesame seeds, and a squeeze of fresh lemon juice over the finished wedges. Avoid overcrowding the pan; if the wedges overlap, they will steam rather than crisp. Store any leftovers in an airtight container for up to 3 days, and re-crisp in a 300°F oven for 5 minutes before serving.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy, silk-smooth hummus topped with a drizzle of olive oil and chickpeas. Pair with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc to cut through the richness of the oil. Use as a crunchy accompaniment to a classic Greek salad or a bowl of roasted tomato soup. Serve as part of a mezze board with labneh, kalamata olives, marinated artichokes, and feta cheese.