Since it is Valentines week, we have to get more of the good stuff on the page. Little things that warm your heart and keep your belly happy.
I showed you these delicious cuties together with the beet soup. However, I was lucky I had enough left to take the picture, because I tell you, as soon as they come out of the oven, they disappear.
They are great as a snack, with a dip or soup or even for breakfast with some dipping eggs.
All it takes are 4 ingredients and a cookie cutter. Of course the sky is the limit wheni it comes to cookie cutters. No matter what your theme or occasion is, on average a 3″ cookie cutter will yield about four little sacks per pita.
Ingredients:
- 4 rounds of pita bread
- 1TBS Ghee , melted
- 1/2 TBS coarse salt
- 1/4 TBS herbs (I used Tarragon and Rosemary)
Start by preheating your oven to 350 degrees
1.) Cut your Pita bread with desired cookie cutter ( used hearts since this was for a Valentine recipe, but think, spring, Easter, snowflakes.
2.) Place cut out Pita pieces in a single layer onto a baking sheet
3.) Brush the pieces with melted Ghee and sprinkle with salt and herbs
Bake for 7-10 minutes until dark golden brown but still soft. If you want a crisper texture like a pita chips, leave in oven for additional 3-5 minutes. They will still be pliable while warm but firm up once cooled to room temperature and hard and crisp and more chip like after a few hours. You can easily store a double batch for a few days between wax paper in an air tight container.
