Recipe information
Yield
serves 4 to 6
Ingredients
Five 6-inch pitas
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
Preparation
Step 1
Preheat the oven to 375 degrees F.
Step 2
Brush the pitas lightly with olive oil, then cut each pita into eight wedges. Arrange the pita on two sheet trays, sprinkle with salt and pepper, and bake for 5 to 7 minutes, until crisp.
Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.
Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.
Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.
