Tear Pitta bread into rough bite-sized pieces. Toss with 3 tbsp Olive oil and spread on a tray. Toast or shallow-fry until deep gold and brittle, about 7 min, turning once. They should shatter when pressed, not bend.

⚠ Stale bread crisps better than fresh; if the pitta is soft, dry it in a low oven for a few minutes first.

• Pitta bread
• Olive oil