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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 48 |
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Ingredients:
1 tablespoon cornstarch |
3/4 stick (6 tablespoons) unsalted butter, melted and cooled |
3/4 teaspoon salt |
1/3 cup sesame (benne) seeds, toasted |
4 (6- to 7-inch) pita loaves with pockets, halved horizontally |
Directions:
1. Preheat oven to 375°F.
2. Whisk together cornstarch and 2 tablespoons butter in a small bowl until smooth, then whisk in salt, remaining 4 tablespoons butter, and sesame seeds.
3. Brush rough sides of pita halves with butter mixture, stirring mixture well before brushing each half. Cut each pita half into 8 wedges and arrange, seeded sides up, in 1 layer on 2 baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 12 minutes total. Cool toasts on a rack.
4. Cooks' note: Pita toasts can be made 1 day ahead and kept in an airtight container at room temperature. Recrisp in a 375°F oven 4 to 5 minutes before serving.
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