Pita croutons
Votes: 11
Time: 15 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Slightly dried pita triangles can be made in advance, and if needed, you will have a fragrant, porous bread that does not lose its flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pack pita bread
- Olive oil
- Salt and ground black pepper
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
Cut each pita into quarters and then cut each quarter in half to make 8 triangles. Place them in a single layer on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper. Bake, turning once, for about 10 minutes, until crisp.
Categories:
recipe / Fast food / Pita dishes / Appetizers / Beer snacks / Snacks / Ina Garten / The Barefoot Countess
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