Garlic-Oregano Grilled Pita Bread

Recipe Photo: Garlic-Oregano Grilled Pita Bread
Author
Katie Kambridge
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
  1. Heat oil in a small heavy skillet over medium heat until it shimmers.
  2. Cook garlic, turning once, until pale golden, about 1 minute. Discard garlic and remove skillet from heat, then stir in oregano.
  3. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure.
  4. 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.
  5. Transfer to a cutting board and brush both sides with garlic-oregano oil. Cut pitas into wedges. Sprinkle with kosher salt.
  6. Serve warm.

Cooks' note: Pitas can be grilled in an oiled hot 2-burner grill pan over medium heat.

 

Type of Meal