ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Benne Seed Pita Triangles

Prep time 10 mins
Bake time 13 mins
Yield Makes 12 servings
We used a thicker-style pita bread for this recipe, which makes sturdy chips that are easy to dip.


  • 1 (18-ounce) package large pita bread rounds
  • 6 tablespoons butter, melted
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons benne or sesame seeds
  • 1/4 teaspoon salt

How to Make It

  1. Split each pita round horizontally into 2 rounds; stack rounds, and cut into 6 wedges to make 72 triangles. Arrange triangles on baking sheets.

  2. Stir together butter and pepper. Brush mixture evenly over split sides of pita triangles. Sprinkle evenly with benne seeds and salt.

  3. Bake at 375° for 10 to 13 minutes or until golden.

  4. Note: For testing purposes only, we used Toufayan Pita Bread. Triangles may be made up to a day ahead. Store in zip-top plastic freezer bags until ready to serve.