Crispy pitta fingers
(from Elyce123’s recipe box)
The prepared but uncooked pittas can be frozen on baking sheets well in advance. Transfer into freezer bags and keep frozen for up to 1 week
Source: delicious. January 2005
Prep time: 15 minutes
Cook time: 10 minutes
Serves 10 people
Categories: January
Ingredients
- 175g butter, at room temperature
- 4 garlic cloves, roughly chopped
- handful fresh flatleaf parsley leaves, chopped
- 12 pitta breads
Directions
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Put the butter in a mini blender or pestle and mortar with the garlic and parsley. Season with pepper and blend or pound until smooth. Split each pitta in half. Spread the garlic and herb butter onto the cut side, then arrange cut-side up on a large baking sheets. Cover loosely with cling film and chill until needed.
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Preheat the grill to hot or the oven to 200˚C/fan 180˚C/gas 6. Either grill the pitta breads for 3-4 minutes or bake in the oven for 6-8 minutes until sizzling and crisp. Cut diagonally into fingers and serve immediately.