Za'atar pita chips with lemon yogurt dip

Method

1. Heat the oven to 180°C. Split each pita through the pocket into two thin rounds, then cut each pita into 8 wedges. Splitting prevents thick, chewy centres.
2. Toss the pita with olive oil. Mix the za’atar and 2 g salt, sprinkle it in three additions, and toss between each so the sesame and sumac distribute evenly.
3. Arrange in one layer over two lined 33 by 46 cm pans. Bake for 6 minutes, turn, swap the pans, and bake for another 4 to 7 minutes until dry and lightly golden.
4. Cool uncovered for 10 minutes. Test one thick corner. If it bends, return the batch to 160°C for 3 minutes, then cool again.
5. For the dip, stir the yogurt, lemon juice, grated garlic, 2 g salt, and pepper until smooth. Rest in the refrigerator for 15 minutes, taste, then divide among four small leakproof cups.
6. Pack the completely cool chips in a rigid dry container. Transport the yogurt cups separately in an insulated bag with an ice pack and combine only when eating.

Notes

• Za’atar normally contains sesame, pita contains gluten, and yogurt contains milk. Ingredient blends vary, so read the za’atar label. This recipe does not make a gluten-free claim.
• Refrigerate the dip at 4°C or colder and use within 3 days. Keep it chilled during transport with an ice pack. Discard after more than 2 hours at room temperature, or 1 hour above 32°C.
• Store fully cooled pita chips airtight at room temperature for up to 5 days. Refresh for 4 minutes at 160°C if needed. Never refrigerate the chips with the dip.
• Freeze the pita chips for up to 1 month and refresh after thawing. Do not freeze the yogurt dip because it separates.
• The chips alone travel without an ice pack. The yogurt dip never does.

Sources consulted

• FoodSafety.gov: Packing perishable food in an insulated cooler
• FoodSafety.gov: Cold food storage charts

From Christoph Mayer

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