• 3 pitta breads
  • 2 tablespoons olive oil
  • 1 tablespoon ground sumac
  • 2 tablespoons fresh thyme leaves


  • Preheat the oven to 180°C, Gas Mark 4
  • To make the sumac crisps, split the pitta breads in half and put on a baking sheet, rough sides up.
  • Brush with the olive oil and sprinkle the sumac and thyme leaves over the top.
  • Bake in the oven for 15 minutes until golden.
  • Leave to cool on a rack.
  • Break the cooled bread into crackersized pieces.
  • The sumac crisps can be stored in an airtight container for up to 1 week.