Daisy wrote:

> I am trying to achieve the crispy squares to dunk into dips or eat
> alone.
> Cheers
>
> Daisy

Ahhhh, I thought you were trying to make it from scratch. I think pita
(pocket) bread would be fine. The "greek" style, which is softer,
thicker, and has no pocket would not get crispy in that time. The kind
I'd use, at least here in the US, is round and has an irregular surface,
and if you split it along the edge, it will reveal a pocket, like
opening a ziplock bag, and can be loaded with falafel or other things. I
cut these with a pizza cutter in pie wedges and heat.
HTH
blacksalt
Oh, and to make this topping EVEN BETTER, I'd dry toast the cumin in a
dry iron skillet until toasted, and crush (easy to do when toasted).
This is a sublime taste.