Toasted Pita Thins
- sixteen 4-inch pita loaves
- 2/3 cup olive oil
- Halve the pita loaves horizontally, forming 32 rounds, and brush the rough side of each round lightly with some of the oil.
- Cut each round into long thin triangular strips with scissors, bake the strips in one layer in jelly-roll pans in the lower third of a preheated 400F.
- oven for 6 to 10 minutes, or until they are golden, and let them cool.
- The pita thins may be made 1 week in advance and kept in an airtight container.
loaves, olive oil
Taken from www.epicurious.com/recipes/food/views/toasted-pita-thins-101578 (may not work)