Pittabread or Lebanese Crackers
I like Pitta Breads and either buy (if I am in a hurry) or bake if I have time to play, but somewhere down the line there is always one or two that manage to avoid getting used up which annoys me no end. This little recipe will put paid to that and make you feel almost virtuous as you end up managing to use everything . The recipe comes from The Complete book of herbs by Nerys Purchon. They are quick and simple to make and are ideal to serve with home made dips (goes well with my cheddar cheese and onion dip). See here for further details http://tarragonnthyme.blogspot.com/2009/05/tasty-dip.html Ingredients: Pitta breads Olive oil Powdered mixed herbs, paprika onion salt or garlic salt sesame seeds cracked black pepper or anything else that takes your fancy Split the breads in half. Brush the inside of each half lightly with olive oil. Sprinkle with your chosen topping. Press the topping firmly onto the bread with a spatula and cut each piece into 8 or...