Crispy Pita Points

Pita points, dolmas, tabouli, & hummus

Recorded July 27, 2011, after many decades of making them.

2 white pitas
olive oil spray
sea salt
granulated garlic

Heat a dry skillet or griddle over medium heat. Refresh each pita with a mist of water before heating, then spray the top of each lightly with olive oil oil. Dust lightly with salt and garlic. Place top down on the hot surface, and grill for 2 to 3 minutes. Oil and season the second side, turn, and grill another 2 minutes. Cut each pita into 8 points with a sharp knife, and serve immediately. Great as platform for range of dips and salads, or with a mezze platter. Serves 2 to 3.
Hint: A refillable spray can of olive oil and a mister filled with water are damn handy in the kitchen.