Herbed Pita Strips
by Tarla Dalal
A perfect finger food for parties, or just an evening spent over chips, dips and tea with friends. Herbed Pita Strips are crispy, buttery, spicy, herby and garlicky, all at one go, which makes them appealing to people with varied tastes. This makes it a great choice for parties. Serve with an assortment of dips, not forgetting Mediterranean favourites like Muhhamarra.
Herbed Pita Strips recipe - How to make Herbed Pita Strips
Preparation Time: Baking Time: 13 to 15 minutes Baking Temperature: 200°C (400°F) Cooking Time: Total Time:
Makes 12 strips
1 readymade (10”) pita bread or pizza base
To Be Mixed Into A Topping
1/4 cup melted butter
1 tsp dry red chilli flakes (paprika)
1 tsp dried mixed herbs
1 1/2 tsp finely chopped garlic (lehsun)
a pinch of salt
- Method
- Place the pita base on a clean, dry surface, put the prepared topping on it and spread it evenly using a spoon.
- Cut the pita bread into 2 halves and cut 6 long strips from each halve. You will get 12 strips in all.
- Place the strips on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes or till the base is evenly browned and crisp.
- Serve immediately with a dip of your choice.
| Energy | 36 cal |
| Protein | 0.3 g |
| Carbohydrates | 1.6 g |
| Fiber | 0 g |
| Fat | 3.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 115.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0.8 mcg |
| Calcium | 1.1 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 29.4 mg |
| Potassium | 8 mg |
| Zinc | 0.1 mg |
The mixed herbs and garlic gives a strong flavour to this pita strips... They are crisp and delicious.. I tried it with muhhammara dip and it was super! Will make it again soon..