Recipe A
| olive oil and pitas |
| 1/2 tsp | black pepper |
| 1 tsp | garlic salt |
| 1/2 tsp | dried basil |
| 1 tsp | dried chevril |
Recipe B
| olive oil and pitas |
| 1 tbsp | garlic powder |
| 1 tsp | kosher salt |
| 1 tsp | garlic salt |
Recipe C
| olive oil and pitas |
| 1 to 2 cloves | minced garlic |
| 1 tsp | sea salt |
| 1/4 cup | fresh rosemary |
Recipe D
| olive oil and pitas |
| 1/4 tsp | pepper |
| 1/4 tsp | salt |
| 1/2 tsp | garlic powder |
| 1/4 cup | shredded cheese |
Recipe E
| olive oil and pitas |
| 1/2 tsp | pepper |
| 1/2 tsp | salt |
| 1/2 tsp | garlic powder |
| 1/2 tsp | basil |
| 1/2 tsp | parsley |
Directions
- Decide on ingredients to use. Mix dry ingredients
- Cut pitas in 6 to 8 wedges each, and brush with oil
- Sprinkle dry ingredients over pitas
- Optionally sprinkle parsley over the pitas
- Bake ~7 minutes