6 pita bread (6 inch/15 cm)
1/3 cup (75 mL) butter, melted
1/4 tsp (1 mL) oregano, crumbled
1/4 tsp (1 mL) chili powder
1/4 tsp (1 mL) cayenne pepper
Split each pita bread horizontally into 2 round pieces. Combine butter, oregano, chili powder and cayenne pepper. Place pita rounds in a large plastic bag. Drizzle butter mixture over bread. Shake bag to coat bread with butter mixture. Alternatively, butter mixture may be lightly brushed over bread. Place pita rounds on 2 ungreased cookie sheets. Bake at 300ºF (150ºC) for 30 - 35 minutes or until pita rounds are crisp; cool. Break pita into large pieces. Package in an airtight container. Store in a cool dry place for up to 2 weeks.