Keeps: 1 week in an airtight container
Freeze: 1 month
Per pita: 215 cals, 33 g carbs
These little herby nibbles are brilliant served with dips, or on their own as a snack. Za’atar, which contains sesame seeds, has antioxidant properties, is anti-inflammatory, and can help control cholesterol, but but leave it out if someone is allergic to sesame.
6 wholemeal pitas or flatbreads
2 tbsp extra virgin olive oil
2 tsp za’atar
½ tsp fine sea salt
Preheat the oven to 200°C/Gas 6. Stack three of the pitas on top of one another and cut them into 6-8 triangles with scissors or kitchen shears so you have 18-24 pieces. Repeat with the other three pitas.
Mix the oil, salt, and za’atar in a large bowl. Add the triangles, toss to coat, then spread them on a large baking tray. Bake for 15-20 minutes or until crisp and golden, shaking the tray and turning them over halfway through.
Serve warm, or store in an airtight container once cool. May be reheated at 180°C/Gas 5 for 5-8 minutes.
This recipe is extracted from the book ‘To Life! Healthy Jewish Food’ by Judi Rose and Dr Jackie Rose.
The recipes are extracted from Judi’s new book, To Life! Healthy Jewish Food which is available to BUY NOW from YouCaxton Publications.
Franke customers can benefit from an excusive 20% discount off the cover price. Simply add FRANKE2020 at the checkout.
You can visit the website: www.healthyjewishfood.co.uk