Pocket Bread Crisps

Ingredients

• 0.3 lb butter at room temperature
• 3 tablespoons oregano leaves fresh minced (one or a mixture)
• 5  pocket breads (6 in. wide)
• 10 servings salt and pepper 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Mix butter with basil and salt and pepper to taste.
2. Split pocket breads in half to make rounds.
3. Spread butter mixture lightly over rough side of each round.
4. Place, buttered side up, in a single layer on baking sheets.
5. Bake in a 425 oven until bread is crisp and golden, 8 to 10 minutes (switch pan positions after 4 minutes if using 1 oven).
6. Serve warm or cool.