Rosemary and Sea Salt Pita
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Crispy, herb-infused pita bread brushed with olive oil and topped with fresh rosemary and coarse sea salt—perfect as an appetizer or accompaniment to any meal.
Ella x
Ingredients
- 4pita bread(6-inch rounds)
- 60 mlextra virgin olive oil
- 15 gfresh rosemary sprigs(finely chopped)
- 8 gcoarse sea salt
- 3garlic cloves(minced)
- 5 glemon zest
- 3 gcracked black pepper
- 5 gthyme leaves(optional)
Detail level
Instructions
- 1
Preheat your oven to 200°C. Pat the pita breads dry with paper towels to remove any surface moisture, which helps them crisp up nicely.
Tip: Dry pita ensures maximum crispiness and even browning.
- 2
Combine the olive oil with minced garlic in a small bowl and let it infuse for 5 minutes while the oven heats up.
Tip: This allows the garlic flavour to distribute evenly through the oil.
- 3
Arrange the pita breads on a large baking tray in a single layer. Using a pastry brush, generously coat both sides of each pita with the garlic-infused olive oil.
Tip: Don't be shy with the oil—it creates the crispy texture.
- 4
In a small bowl, mix together the chopped rosemary, sea salt, lemon zest, black pepper, and thyme if using. Sprinkle this mixture evenly across the top of each pita.
Tip: Reserve a pinch of sea salt to sprinkle after baking for extra crunch.
- 5
Place the tray in the preheated oven and bake for 10-12 minutes, until the pita is golden brown and crispy at the edges but still slightly tender in the centre.
Tip: Watch closely in the final minutes to prevent burning.
- 6
Remove from the oven and immediately sprinkle with a few grains of extra coarse sea salt while still warm. Allow to cool for 2-3 minutes before serving.
Tip: The warmth helps the salt adhere and intensifies the flavour.
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