|
|
Posted: 20 November 2023
½ wholemeal pitta bread (32g)
1 teaspoon rapeseed or olive oil (5g)
½ teaspoon garlic granules (3g)
15g natural yoghurt
½ teaspoon chopped fresh herbs (such as basil, parsley and/or mint) (3g)
Freshly ground black pepper
Preheat the oven to 180°C, (350°F), gas mark 4. Using a scissors or sharp knife cut the pitta in half so you have two pieces and spray with the oil then sprinkle over the garlic granules.
Cut into triangles and arrange on a non-stick baking tray and bake for 6-8 minutes until just beginning to go crisp and golden brown around the edges.
Remove from the oven and leave to cool. Mix the yoghurt with the herbs in a small bowl and season with pepper. Arrange the pitta chips on a plate with the herb dip to serve.
* Suitable for vegetarians
