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
Method
Sources
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dataset
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Gathered
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Modern Israeli cooking — hummus technique, salatim, grilled meats
World tour of flatbreads — naan, tortilla, pita, focaccia, injera
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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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 . 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.