No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Herb-Rubbed Pitas

Serve these thin pitas, covered with herbs and baked until crisp for easy scooping, alongside roasted-eggplant dip, made silky by the addition of yogurt.

  • servings: 6


  • 1/4 cup finely chopped fresh mint
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 4 to 6 pitas, sliced horizontally if thick


  1. Step 1

    Preheat oven to 375 degrees. Stir herbs together in a small bowl. Season with salt and pepper, and whisk in oil. Rub over pitas, and cut each into triangles.

  2. Step 2

    Bake pitas on baking sheets until crisp and just golden, 10 to 14 minutes.

Martha Stewart Living, July 2009