Garlic-Oregano Grilled Pita Bread
Post date
Tuesday, December 22, 2009 - 08:49
Source of Recipe
Gourmet | August 2009
Serves/Makes/Yields
Makes 6 servings
Recipe Description
Pita rounds spring to life after just a couple of minutes on a hot grill: The dimpled surfaces of the flatbread crisp up in a nice contrast with their soft interiors (be sure to buy the pocketless kind of pita, which is fluffier than pita that is meant to be split and stuffed). A shake of crunchy kosher salt and a brush of garlicky olive oil flecked with oregano knocks them out of the park.
Ingredients
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
2 tablespoons finely chopped oregano
6 (6-to 8-inch) pocketless pita bread rounds
Kosher salt to taste
Preparation
- Heat oil in a small heavy skillet over medium heat until it shimmers.
- Cook garlic, turning once, until pale golden, about 1 minute. Discard garlic and remove skillet from heat, then stir in oregano.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure.
- Oil grill rack. Grill pitas, 3 at a time, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total per batch.
- Transfer to a cutting board and brush both sides with garlic-oregano oil. Cut pitas into wedges. Sprinkle with kosher salt.
- Serve warm.
Cooks' note: Pitas can be grilled in an oiled hot 2-burner grill pan over medium heat.
Type of Meal