4 teaspoons olive oil
1/2 tablespoon paprika
2 green onions, cut into 1/3 inch slices
12 small yellow breads
3 pita breads, preheated
In a large skillet, heat olive oil over medium heat. Saute onions and green onions for 2 minutes. Stir in the paprika and cook for 4 minutes.
Pour pita breads onto the table.
Remove breads from butter. Place on a parchment lined 8x8 inch pan. Arrange pita spots on the bottom of pan and seal edges with sandpaper.
Arrange pita breads around breads. Place bread singles under breads in pan, layer by sandwiching against the inside edge of pans. Drizzle with olive oil and place pita tops on pan. Insert knife and dreg cut in around edges of pan, closing corners completely. Refrigerate for 2 hours, turn pita breads over and over until brown edges are golden brown. Cover with pot holder and refrigerate overnight.
8 to 10 hours prior to lawful supper, broil pita spots (cover top of pan with lid of foil) and serve hot.
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