Breaking the fast is a cinch when you have a variety of dips
- 12 pita bread pockets -
- 1/2 cup olive oil -
- 1/2 tsp ground black pepper -
- 1 tsp garlic salt -
- 1/2 tsp dried basil -
- 1 tsp za’atar (an Israeli spice — optional) -
Preheat the oven to 400°F (200°C).
Cut each pita pocket into 8 triangles. Place the triangles on a cookie sheet lined with baking paper.
In a small bowl, combine the oil, pepper, garlic salt, basil, and za’atar. Brush each pita triangle with the oil mixture.
Bake for about 7 minutes, or until lightly browned and crispy. Watch carefully as they burn easily!