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Baked Pitta Crisps

These little pitta crisps are a healthy nibble or are great to serve with dips such as:

Anchovy dip

Basil and pine nut dip

Sour cream and chive dip

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.



Pitta (Or Deli Kitchen Folded Flatbreads - see below

1 tbsp olive oil

0.25 tsp chilli powder

Pinch salt



1 tbsp olive oil

1 tbsp sesame seeds

Salt and pepper



1 tbsp olive oil

Salt and pepper


Pitta (Or Deli Kitchen Folded Flatbreads- see below)

1 tbsp garlic infused olive oil

Salt and pepper


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.

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