A pitta crisps with tzatziki is a modern version of melba toast, these pitta bread recipe fingers curl up during cooking which makes them ideal for scooping up lots of the delicious dip. The savory snack is a really tasty way to boost your calcium intake


For mlidy spicy crisps, sprinkle the pitta bread fingers with a little ground coriander before you cook them More Information:

Preparation duration: 15 minutes

Cooking duration: 10 minutes

Calories per portion: 214 Kcal

Fat per portion: 2g

Serves: 2

Suitable for vegetarians


Wholesale pitta bread: 2

Olive oil spray: 2-3 bursts

Cucumber: ¼ finely chopped

Mint: 2-3 tbsp chopped leaves

Low-fat natural yogurt:150 g(5oz)


1)Preheat the oven to 200C/400F/Gas 6. Cut the pitta bread into fingers, then split each finger in half to give 2 pieces. Spread the finger on a baking sheet, and cut the side up. For the taste sprinkle freshly ground black pepper and put spray with 2-3 bursts of the olive oil spray

2) Bake the pittas in the center of the oven for 5 to 10 minutes, or until they start to curl up and turn golden.

3) Remove them from the oven and turn the oven, then return them to the oven for a further 2-3 minutes, to ensure they have dried out and will be crisp.

4) To make the dip, stir the cucumber and most of the chopped mint into the yogurt. Season to taste. Put the tzatziki in a bowl, garnish it with the remaining chopped mint and serve with the warm pitta crisps 

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