Toasted Pitas
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Greek-style pitas, unlike the Middle Eastern variety, do not split into pockets. Toss either type on the grill to serve warm.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 225 |
| pro | 6 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 33 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 205 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit A | 2% |
| folate | 17% |
Suggested Recipes
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2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) cayenne pepper (optional)
Four 8-inch (20 cm) pitas
Preparation:
In small bowl, whisk together oil, paprika, and cayenne (if using); evenly brush half over 1 side of each pita. Place, oiled side down, on greased grill over medium heat; close lid and cook for 2 minutes. Brush with remaining oil mixture; turn and cook for about 2 minutes longer or until crisp and grill-marked.
Cut into wedges or tear into pieces.
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