Wednesday, July 27, 2011

Crispy Pita Points

Pita points, dolmas, tabouli, & hummus
Recorded July 27, 2011, after many decades of making them.
white pitas
olive oil 
coarse salt
granulated garlic
Heat a skillet or griddle over medium heat. Spread a little olive on the hot surface. Refresh each pita with a light mist of water, place top down on the hot surface, and grill for about 2 minutes until lightly browned. Turn over, and grill another 2 minutes. Remove and dust lightly with salt and granulated garlic. 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. Hint: A trigger sprayer filled with water is often handy in the kitchen.