| 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. |