• 2 large Lebanese bread rounds
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt flakes
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 teaspoons chopped fresh rosemary leaves
  • Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place bread on prepared tray. Brush with oil. Sprinkle with salt, parsley and rosemary. Bake for 5 to 7 minutes or until crisp. Break into pieces. Serve.