Whole wheat pita toasts
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Whole-wheat pita loaves with pockets; (6\" dia) | |
| 2 | tablespoons | Olive oil -; (approximately) |
| Sea salt; to taste | ||
Directions
Preheat oven to 350 degrees. Split pita loaves horizontally to form 6 rounds. Brush rough sides of each pita with some oil and with scissors or a sharp knife cut each round into 8 wedges. Arrange wedges on a baking sheet and sprinkle with salt. Bake pita in middle of oven until golden and crisp, about 10 to 15 minutes. Toasts can be made 3 days ahead and kept in an airtight container at room temperature. This recipe yields 48 pita toasts.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Kempe Miles Minifie From the TV FOOD NETWORK - (Show # CL-9148) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-16-1999
Recipe by: Kempe Miles Minifie
Converted by MM_Buster v2.0l.
Related recipes
- Breakfast pita pockets
- Easy pita bread
- Fresh pita bread
- Homemade pita bread
- Hummus with pita toasts
- Pesto pita toasts
- Pita bread
- Pita breads
- Pita toasts
- Pocket pita bread
- Shareen's whole wheat pita bread
- Spiced pita breads
- Toasted pita chips
- Toasty pita triangles
- Unleavened griddle-baked pita
- Whole wheat
- Whole wheat bread
- Whole wheat crackers
- Whole wheat pita bread
- Whole-wheat/oat bran honey pitas