Sun Dried Tomato Pita

Everything is the same as the basic Pita with the following additions.

Ingredients

• 6 sun dried tomatoes (dry and not oil packed)
• 3/4 cup water from boiling tomatoes and 3/4 cup water instead of 1 1/2 cups of water
• About 1 tbsp fresh romemary (chopped a bit)
• 2 decent sized leaves of basil (chopped)

Directions

1. Boil the sun dried tomatoes in one cup of water with a dash of salt for ten minutes. Save 3/4 cups of the water after boiling.
2. Chop the sun dried tomatoes into fairly small chunks
3. Chop the basil leave fairly finely; cut the rosemary leaves into thirds (approximate, naturally—a few whole leaves are entirely ok).
4. Blend in the basil and rosemary with the dry ingredients
5. Blend in the tomato chunks with the wet ingredients
6. Return to the good old Pita recipe

Notes

Sometimes I grate some parmesian or another hard cheese and mix it with a bit of rosemary and garlic into a small amount of olive oil (just enough to make things sticky) and spread it onto the tops of the pita when baking. It is, naturally, delicious.

To Wise Man's Son and Wednesday's Child all is white that is not black They dance in symbiotic deadlock; one step forward two steps back Playing karmic snakes and ladders (All your sins will find you out) When all your gains are lost in vain on cosmic wings and roundabouts

Last Modified: January 21, 2013