Moro crispbread
The wonderful idea comes from Sam & Sam Clark who run the Moro restaurant, whom I had the pleasure to meet a while back.
Try this out, you won't believe how good it is.
| Moro crispbread | |
|---|---|
 |
| Toasted and butter absorbed | |
| Servings: | Serves 2 |
| Calories per serving: | 365 |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 6th October 2012 |
|
Best recipe reviewSpectacular! 5/5 Such a simple idea, you won't believe how fabulous this is. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 25g butter
- 2 pitta breads (brown or white)
Method
- Preheat the oven to 180° C( 350° F/Gas 4)
- Melt the butter in a pan over a very low heat
- Split the pittas in half lengthwise (so each pitta is two sheets)
- Butter both sides
- Cut in half again (so you now have 8 half-moon shaped breads)
- Place on a tray in the middle of the oven for 10-15 minutes
- Remove and cool.
Serving suggestions
Serve with any dip
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