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Herb-Rubbed Pitas

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    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.
    Martha Stewart Living, July 2009
    • Yield Makes about 32 chips
      Serves 6
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    Ingredients

    • 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

    Directions

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

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