Equipment
* optional
Ingredients
Main
- 4 whole-wheat pita bread
- 20 g unsalted butter, melted
- 1 g flaky sea salt
Nutrition (per serving)
Method
If using butter, use a pastry brush to lightly coat both sides of each whole-wheat pita bread.
Place a skillet over medium heat and let it warm up for about 1 minute.
Place one pita into the hot skillet. Toast until the bottom is lightly browned, fragrant, and bubbling slightly.
Use tongs to flip the pita and toast the second side until warm and pliable but crispy on the very edges.
Remove the pita from the pan, sprinkle lightly with flaky sea salt if desired, and serve immediately. Repeat with the remaining pitas.
Chef's Notes
- To keep a stack of freshly toasted pitas warm and pliable before serving, wrap them together in a clean, slightly damp kitchen towel.
- For a dairy-free or vegan option, substitute the melted butter with a robust extra virgin olive oil, which perfectly complements the whole-wheat flavor.
- If you prefer a much crispier texture for dipping into thick spreads like hummus, cut the raw pita into triangles before toasting and leave them in the skillet for an extra minute.
- Reviving stale pita is easy: simply flick a few drops of water onto the bread before toasting to introduce steam and re-gelatinize the starches.
Storage
Refrigerator: 3 days — Store in an airtight container or zip-top bag.
Freezer: 3 months — Freeze flat in freezer-safe bags. Thaw at room temperature.
Reheating: Warm in a standard toaster or in a skillet over medium heat for 1 minute.
