Party Pitta Crackers

Pitta bread is the data-entry clerk of the bread world. Its only redeeming characteristic: The ability to transport other more interesting food to your mouth. Basically it exists to keep the hummus off your fingers. Poor thing, they should have called it pity bread.

Pitta - the most boring bread ever

Whoever calculates the best-before dates on packets of pitta is a sweet, naive optimist. Or just a liar. Once you've torn open that plastic wrapping, you have around 30 seconds to eat the lot before it turns to cardboard.

This recipe solves the staleness and boringness issues, transforming your lifeless leftover pitta into a fascinating party-going funster.

Party Pitta Crackers - fascinating funsters

Party Pitta Crackers

~ makes four or five large crackers ~

Ingredients

4 0r 5 stale pitta breads - you can use fresh but you'll need to increase the baking time

4 gloves garlic, minced or grated (I grate mine with a lemon zester)

4 tbsp extra virgin olive oil

1 tsp salt

1 tbsp smoked paprika

1 tsp chilli flakes (optional)

1 tsp fennel seeds, lightly bashed-up in a pestle and mortar (replace with cumin seeds if you prefer)

Method

Combine garlic, salt, oil, paprika, chilli and fennel in a bowl and mix.

Spread the oily paste on both sides of your pittas with a rubber spatula or the back of a spoon. Stack all the pittas in a pile and wrap them in cling film (or use the empty pitta packaging) and let them soak up the flavours for at least 30 mins.

Heat the oven to 100 C (212 F).

Spread the pittas out on a baking tray (or two) and bake for 30 minutes before flipping them over. Bake for another 30 minutes.

Give them a prod or a tap - they're ready when they're completely crisp - no bendy bits.

Once cooled, you can store them in a tin or plastic container. They'll stay crispy for a week if you let them.

Now your pittas are ready to party with cheese, dips and other charismatic comestibles.