Though simple enough for a quick after-school snack, these wedges would also be right at home on an appetizer platter alongside some good ol’ hummus, baba ghanoush, and tabbouli.
Cut each pita bread into eight wedges. (You should have 64 pieces.)
Combine oil and garlic. Brush this mixture onto the wedges.
Sprinkle salt, sesame seeds and/or poppy seeds over the bread.
Bake at 375 degrees Fahrenheit for 12–15 minutes or until crispy.
Photography and Styling by Miriam Greene.