Spiced pitta chips with cucumber yoghurt dip

I was intending to have a simple meal of pitta bread and tzatziki, a Greek yoghurt-based dip but lacking garlic and herbs, which flavour the dip, I decided to make a simpler dip with the addition of green pepper and chips from the pitta bread, generously seasoned with spices.

Servings: 2-3

Ingredients
For the chips:
5 pitta breads
1-1/2 teaspoons oil
A pinch of salt
1-2 teaspoons each of:
coriander seeds
cumin seeds
sesame seeds
fennel seeds
ajwain seeds
sumac powder
black pepper

For the dip:
1 small green pepper, diced
1 cup diced cucumber
3/4 cup/180 ml yoghurt, whisked until smooth (I used soya yoghurt)
juice of half a lime/small lemon (reduce or omit if yoghurt is quite sour)

Method

1.  Preheat the oven to 190 and grease a baking tray.

2.  Cut the pitta breads into triangles (about 6 triangles each), toss with the oil, spices and salt and spread out onto the baking tray.

3.  Bake the pitta chips for about 15-20 minutes until brown and crisp, watching frequently and tossing occasionally to prevent burning. Do not discard any spice seeds that remain on the tray.

4. To make the dip, place the cucumber and green pepper in a bowl, add the yoghurt and mix well. 

5. Stir in the left-over spice seeds from chips into the dip and serve with the chips.