Active Time

　　20 min

　　Total Time

　　30 min

　　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

Makes 6 servings

　　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

　　

Step 1

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.

　　

Step 2

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .

　　

Step 3

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.