Crispy Pitta Bread
Crispy pitta bread is simply lovely. Perfect with spreads, dips and pates. But like melba toast is better cooked fresh, left for a few hours will make it soggy!
Preparation time: 10 - 15 minutes Quantity: Serves one Cooking time: 5 - 8 minutes
Ingredients
1 pitta bread
Try - plain, garlic or wholemeal
Portions -
1 pitta bread makes 4 flat halves - 3 halves makes a good portion for a pate or break 2 up per person in to small pieces for dips.
Variations -
Sprinkle with lemon zest and black pepper before grilling.
Rub the uncooked pittas with a raw garlic clove before grilling and sprinkle with parsley before serving.
Rub with the inner section of a red chilli before grilling for a spiced version.
Method
- Put the pittas in the toaster to heat through on your usual setting
- Split open to achieve two flat oval halves, outer and inner sides.
- Cut each one in half again, forming a D shape
- Grill until golden and crispy on both sides (the inner side needs more grilling)
- Leave to cool and crisp (but don’t pile up the hot breads or the steam from the ones below will make them soggy)