Spicy Pitta Wedges

Cut the pitta breads into wedges. Put the wedges into a bowl and toss them with enough of the olive oil to coat them, then add the sea salt and the toasted, crushed cumin seeds, and the finely chopped, deseeded red chilli, if you are using it. Toss again. Place the coated pitta bread wedges on a baking tray and cook in a hot oven -- 220 C, 425 F, Gas 7 -- for about five minutes, or until pale golden. Watch out, they burn quickly.

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