Garlic-Oregano Grilled Pita Bread

Serves: 6

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.

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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


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.

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