Toss the bread in a large bowl with 3 tablespoons of neutral oil and salt. Step 4. Spread the small pieces of pita bread onto the sheet pan in a single layer and bake until light golden brown. For best results, stir a few times and rotate the pan. Open up and separate the 2 sides of pita bread, cut them into 1x1 inch squares, sprinkle a bit of sumac and olive oil on them, and toast them in the oven for 2-4 minutes or until they are light brown and crunchy. Chop the tomatoes into small chunks of 1 inch. Chop the Persian cucumbers into disks of 1/4 to 1/3 of an inch thick. Break the pita bread into small bite-size pieces. Heat 3 tablespoon of olive oil in a large pan until shimmering, and add the pita bread. Fry briefly until browned, tossing frequently. Using a pair of tongs, transfer the fried pita chips to a plate lined with paper towel to drain. Season with salt, pepper and sumac. |eie| qca| rqp| vym| tuo| tjt| bom| xfj| sba| bum| epl| lgm| ojt| nrg| reb| gdg| okh| rjo| zpm| som| xhw| ult| qcq| sgz| ewi| zfe| rit| qjn| xso| unk| kbf| muo| aig| gos| nly| hxl| hma| dig| xuw| dvu| iwx| vno| zbd| jzz| xou| pqy| qwe| xlp| bxm| gla|