Garlic-Oregano Grilled Whole Wheat Pita Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 115.9
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 170.3 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 2.4 g
- Protein: 3.2 g
View full nutritional breakdown of Garlic-Oregano Grilled Whole Wheat Pita Bread calories by ingredient
Introduction
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. 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.Number of Servings: 12
Ingredients
-
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
2 tablespoons finely chopped oregano
6 (6-to 8-inch) pocketless whole wheat pita bread rounds
Kosher salt to taste
Directions
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 4 wedges. Sprinkle with kosher salt. Serve warm. Serving size is two wedges.
Cook's note: Pitas can be grilled in an oiled hot 2-burner grill pan over medium heat.
Grilling Procedures:
Charcoal Grilling Instructions:
Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
For Direct-Heat Grilling:
When coals are lit, dump them out across bottom rack, leaving a space of free coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups
For Indirect-Heat Cooking:
When coals are lit, dump them out along two opposite sides of bottom rack, leaving a space free of charcoal in middle of rack equal to the size of the food to be grilled.
For Direct-or Indirect Heat:
When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. How long you can hold your hand 5 inches above the grill rack directly over the coals determines the heat of your grill, as follows:
Hot: 1 to 2 seconds
Medium Hot: 3 to 4 seconds
Low: 5 to 6 seconds
Gas Grill Instructions:
Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe. For indirect-heat cooking, just before grilling, turn off 1 burner (middle burner if there are 3).
Number of Servings: 12
Recipe submitted by SparkPeople user BETHANNE1824.
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 4 wedges. Sprinkle with kosher salt. Serve warm. Serving size is two wedges.
Cook's note: Pitas can be grilled in an oiled hot 2-burner grill pan over medium heat.
Grilling Procedures:
Charcoal Grilling Instructions:
Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
For Direct-Heat Grilling:
When coals are lit, dump them out across bottom rack, leaving a space of free coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups
For Indirect-Heat Cooking:
When coals are lit, dump them out along two opposite sides of bottom rack, leaving a space free of charcoal in middle of rack equal to the size of the food to be grilled.
For Direct-or Indirect Heat:
When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. How long you can hold your hand 5 inches above the grill rack directly over the coals determines the heat of your grill, as follows:
Hot: 1 to 2 seconds
Medium Hot: 3 to 4 seconds
Low: 5 to 6 seconds
Gas Grill Instructions:
Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe. For indirect-heat cooking, just before grilling, turn off 1 burner (middle burner if there are 3).
Number of Servings: 12
Recipe submitted by SparkPeople user BETHANNE1824.