Supermarket pita should (in my book) be done under the Trade Descriptions Act. It is a world apart from the lovely fluffy bread you find in Israel and in some Jewish delis. Sometimes I buy it as an emergency purchase and it generally ends up in my freezer, That sort of pita will not survive a thaw, so rather than consign them to the bin — a sin in my book — I turn them into pita chips, the best thing to dip into any of the delicious recipes on this page.

• Heat oven to 200°C and line a baking sheet with foil. 
• Use scissors to cut the pitas into 8 triangles . 
• Put them in a large bowl with the olive oil, salt and za’atar. Mix thoroughly with your hands so they are well coated. 
• Spread them on the baking sheet so they are in one layer and bake for 7 - 10 minutes until golden and crisp. Keep an eye on them as they burn easily. Cool on a wire rack and store in an airtight container until dipping is due.

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