HERB-RUBBED PITAS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Herb-Rubbed Pitas image

Serve these thin pitas, covered with herbs and baked until crisp for easy scooping, alongside Roasted-Eggplant Dip, made silky by the addition of Greek yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 32 chips

Number Of Ingredients 7

1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon dried thyme
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 to 6 pitas, sliced horizontally if thick

Steps:

  • Preheat oven to 375 degrees. Stir herbs together in a small bowl. Season with salt and pepper, and whisk in oil. Rub over pitas, and cut each into triangles.
  • Bake pitas on baking sheets until crisp and just golden, 10 to 14 minutes.

There are no comments yet!