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- Rosemary and Honey Pitta Crisps
Rosemary and Honey Pitta Crisps
Transform leftover pitta into these clever crisps and enjoy the subtle combination of sweet (honey and rosemary) and salty (butter and sea salt) flavours. Perfect for parties, we recommend dipping these triangular crisps into hummus, tzatziki or soured cream.
- 2 pitta bread, cut into eight traingles
- 25g butter
- 1 tbsp honey
- 1 sprinkle sea salt
- 1 sprinkle rosemary
Preheat oven to 180°C/160°C fan/gas 4.
Cut 2 white or wholemeal pitta rounds into eight triangles.
Separate each triangle into two, so each one is only a single layer of pitta. Place the triangles on a baking tray, rough side up.
Melt 25g butter in a small pan, stirring in 1tbsp runny honey. Using a pastry brush, spread the melted mixture onto each one and sprinkle generously with sea salt and fresh or dried rosemary.
Pop in the oven for 5 mins. Turn the tray round and cook for another 5 mins, or until brown and crispy. Cool and eat on their own or with a dip.
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