At pita making/baking, that is. Although one did pop properly. Statistically, one out of eight is not a great stats!
So, I've resolved myself to making pita for the purpose of ... pita chips! I do make a mean pita chip if I do say so myself!
Home made pita chips are so much better than store bought. Aside from the fact that you don't have all those preservatives, mine are soft yet crunchy ... perfect for Bruschetta.
I know ... it's not how you traditionally eat Bruschetta ... but it's so good! I do make a mean Bruschetta. It's so easy to make, I don't understand why I hadn't done it sooner. Want my recipe?
3 - 4 Plum Tomatoes
3 tablespoon Olive Oil
1 tablespoon Balsamic Vinegar
1/8 teaspoon Kosher Salt (adjust to taste)
1 Garlic Clove (I use a micro grater)
1 tablespoon Fresh Basil chopped (I wing it!)
It's that simple!
The key is to have a good quality olive oil and balsamic vinegar. Those are the two things I do not skimp on. It makes all the difference in the world.
Well, best be going ... the Shoppe Troll is coming over for Bruschetta! Catch you all later!
Back in my gluten baking days, I only attempted pitas a couple of times, and I don't think any of mine ever popped as well as that one you show. And I never had the presence of mind to make pita chips with them. That looks like delicious stuff!
Oh yum! That looks and sounds delicious.
Oh I never even thought about chips. That could be dangerous 😅. I use them as pizza crusts and we make our own personal pizza since Hubby and I like different toppings. Okay now it’s bruschetta time 😁
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