Ingredients
1 1/2 cups whole milk
6 large eggs
1/2 cup granulated sugar
2 tablespoons finely grated lemon zest
1/2 teaspoon ground nutmeg
1/8 teaspoon coarse salt
4 pitas
1 tablespoon unsalted butter
Confectioners’ sugar
Preparation
In a large shallow dish, whisk together milk, eggs, sugar, lemon zest, nutmeg, and salt. Cut 4 pitas in half crosswise and place in dish. Soak 15 minutes, flipping halfway through.
In a large nonstick skillet, melt butter over medium until foaming. Lift 4 pita halves from egg mixture, letting excess drip off, and cook until golden brown on both sides, about 12 minutes, flipping halfway through. Transfer to a plate and cover with foil to keep warm; repeat with remaining pita halves. Cut into wedges and dust with confectioners’ sugar.
