- 1/4 teaspoon fennel seeds
- a 6-inch pita loaf (preferably pocketless)
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon coarse salt
- Preheat oven to 350° F.
- On a cutting board with side of a knife lightly crush fennel seeds. Brush top of pita with oil and sprinkle with crushed fennel and coarse salt. On a baking sheet bake pita in middle of oven until golden and crisp, about 3 minutes.
- Cut pita into 4 wedges.