Baked Pitta Crisps
These little pitta crisps are a healthy nibble or are great to serve with dips such as:
Pitta can be kept in the freezer until needed and then the baked pitta are quick to make and will stay fresh for 2 or 3 days. Below is a selection of flavourings, but there are many other possibilities.
Ingredients
1.
Pitta (Or Deli Kitchen Folded Flatbreads - see below
1 tbsp olive oil
0.25 tsp chilli powder
Pinch salt
2.
Pitta
1 tbsp olive oil
1 tbsp sesame seeds
Salt and pepper
3.
Pitta
1 tbsp olive oil
Salt and pepper
4.
Pitta (Or Deli Kitchen Folded Flatbreads- see below)
1 tbsp garlic infused olive oil
Salt and pepper
Method
Heat the oven to 190°c.
Cut the pitta in half to form 2 pockets. Cut through each pocket. There will be a thin piece and a thicker piece.
Cut the thin piece into 6 or 8 rough triangle shapes
Cut or peel as much of the soft dough off the thicker piece of pitta and then cut that into 6 or 8 rough triangles.
Using a pastry brush, cover each pitta triangle with the flavoured oil of your choice. Season well.
Cook on a baking sheet for 3 or 4 minutes until crispy. The thicker pieces will need a minute or two longer.
Cool on a cake rack and when completely cold, store in an airtight container.
Since I published the above post I have been introduced to Deli Kitchen Folded Flatbreads - a far easier option. Just brush them with olive oil on both sides, season and cut into the shapes you want. Place on a baking sheet and cook at 190c for approximately 6 minutes, until they are golden. Cool them on a cake rack as above. They crisp as they cool.
