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1 | Everything is the same as the basic [[Pita]] with the following additions. |
2 | |
3 | * Ingredients |
4 | |
5 | - 6 sun dried tomatoes (dry and not oil packed) |
6 | - 3/4 cup water from boiling tomatoes and 3/4 cup water instead of 1 |
7 | 1/2 cups of water |
8 | - About 1 tbsp fresh romemary (chopped a bit) |
9 | - 2 decent sized leaves of basil (chopped) |
10 | |
11 | * Directions |
12 | |
13 | 1. Boil the sun dried tomatoes in one cup of water with a dash of |
14 | salt for ten minutes. Save 3/4 cups of the water after boiling. |
15 | 2. Chop the sun dried tomatoes into fairly small chunks |
16 | 3. Chop the basil leave fairly finely; cut the rosemary leaves into |
17 | thirds (approximate, naturally--a few whole leaves are entirely |
18 | ok). |
19 | 4. Blend in the basil and rosemary with the dry ingredients |
20 | 5. Blend in the tomato chunks with the wet ingredients |
21 | 7. Return to the good old [[Pita]] recipe |
22 | |
23 | * Notes |
24 | |
25 | Sometimes I grate some parmesian or another hard cheese and mix it |
26 | with a bit of rosemary and garlic into a small amount of olive oil |
27 | (just enough to make things sticky) and spread it onto the tops of the |
28 | pita when baking. It is, naturally, delicious. |