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.