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Epicurious

Toasted Croutons and Fried Bread

Ingredients

Preparation

  1. Step 1

    To make toasted croutons, open out pita or other flat Arab breads, splitting them in half, and put them straight on the shelves of the hottest oven, or under the broiler, until crisp and lightly browned. Break into small pieces by crushing in your hands.

    Step 2

    Serve in a pile to accompany soup, or to line the bottom of a salad bowl to absorb the dressing (in which case they become pleasantly soft and soggy).

    Step 3

    Deep-fried pita bread is as tasty as it is rich. Cut the bread into triangles with scissors, open them out, and drop into very hot oil. Use this to garnish salads and cold vegetable dishes. Many dishes called fatta (page 222), after the manner of breaking the bread, make use of these croutons.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternEasyQuickBroilCookbooks
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