2 pocketless pita or naan, torn into 1-inch pieces
1/4 cup extra-virgin olive oil
1/2 teaspoon chopped thyme
1/2 teaspoon chopped rosemary
Salt and freshly ground pepper
How to Make It
Preheat the oven to 325° and line a baking sheet with parchment paper. In a medium bowl, toss the flatbread pieces with the olive oil until coated. Add the thyme and rosemary to the flatbread and toss; season with salt and pepper.
Spread the flatbread pieces on a baking sheet. Toast in the center of the oven for about 25 minutes, stirring once or twice, until the croutons are golden and crisp.
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