Bag Of Cut Arabic Pita (48 Triangles) Recipe
Make Bag Of Cut Arabic Pita (48 Triangles) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pita Triangles
Optional Seasoning Variations (choose any)
Method
Pita Triangles
Preheat and prepare
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or lightly brush with oil to prevent sticking.
Stack and cut
Stack 3 pita rounds on top of each other. Using a sharp chef’s knife or pizza cutter, cut the stack into 8 equal wedges (like slicing a pizza). Repeat with remaining pitas to yield 48 triangles total (6 pitas × 8 = 48). If your pitas are thicker or pocket-style, press gently to flatten before cutting so wedges will bake evenly.
Toss with oil and season
Place all pita wedges in a large mixing bowl. Drizzle 3 tablespoons extra-virgin olive oil over the wedges. Sprinkle 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper. If using one or more optional seasonings, add them now (for example: 1 tsp garlic powder, 1 tsp smoked paprika, or 2 tsp za’atar; if using grated Parmesan, add after baking). Toss thoroughly with clean hands or tongs so each triangle is lightly coated in oil and seasoning. Spread the wedges in a single layer across the prepared baking sheets—do not overcrowd; use both sheets if necessary.
Bake
Bake in the preheated oven for 10–14 minutes, rotating the pans and flipping wedges halfway through baking. Bake until edges are golden brown and crisp but not burnt. Thin, crisp pitas may take closer to 10 minutes; thicker pieces may need up to 14 minutes. Watch closely in the last 2–3 minutes.
Cool and, if using cheese, finish
Remove baking sheets from the oven and let the pita triangles cool on the pans for 3–5 minutes to crisp further. If you selected grated Parmesan, sprinkle it evenly over the hot triangles immediately so the cheese melts slightly and adheres. Transfer to a wire rack to cool completely if storing, or serve warm.
Storage
Once fully cooled, store pita triangles in an airtight container at room temperature for up to 3 days for best crispness. For longer storage, freeze in a sealed bag for up to 1 month; re-crisp in a 350°F (175°C) oven for 5–7 minutes before serving.