Crunchy Garlic Whole Wheat Pita Wedges

Pita bread has been a staple around the eastern Mediterranean for a very long time, and it is one of the most useful things to keep in a bread bin. When it goes a little stale, it doesn't have to be thrown out. Cut it up, bake it, and it becomes something crisp and useful again. That is the whole idea behind these wedges, and it is a good habit to build in any kitchen.

Whole wheat pita is the base here, and it is worth knowing a little about what it brings. Whole grain flour keeps the bran and germ of the wheat, so the bread has more fibre and a nuttier, earthier flavour than the white version. Baking it into crisps brings that flavour forward. The garlic powder does most of the rest. I like it over fresh garlic for this job because it spreads evenly over the surface and does not scorch in the oven the way minced garlic can.

A tip I learned the hard way: spread the pieces in a single layer, and use two sheets if you have them. If they overlap, the middles stay soft and chewy instead of crisp. Give them a look at the 15 minute mark, since ovens vary. If the thin points darken faster than the thick ones, pull those pieces off first and let the rest carry on.

These keep well. Once they are completely cool, store them in an airtight container at room temperature, and they will stay crisp for several days. If they lose their snap, a few minutes back in a warm oven will bring them round. Leftover crumbs make a good topping for a bowl of plain yoghurt or a crumbly crust on baked vegetables.

For serving, I like them with a bowl of hummus, a spoonful of tzatziki, or a simple tomato and cucumber salad. They also work well alongside a plate of roasted peppers. If you want something more filling, they make a crisp side to a bowl of lentil soup. For a meal, you could also turn pita into a dinner: try Greek Pita Pizzas with Feta and Basil for a warm, savoury main, or Golden Oven Falafel Pita Pockets when you want the pita to hold something hearty.