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Episode: |
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| Pita Bread Grilled Two Ways |
| Method: |
Direct Grilling |
| Serves: |
4 pita breads (8 halves), enough to serve 4 to 8 |
Advance
Preparation: |
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| Category: |
Vegetarian |
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Ingredients:
Version #1: Grilled Garlic Pita
For the garlic oil:
2 cloves garlic, peeled and cut in half
1/4 cup extra-virgin olive oil in a small bowl
4 pita breads
2 tablespoons sesame seeds
Version #2: Grilled Herb Pita
4 pita breads
3 to 4 tablespoons extra virgin olive oil
1/4 cup zataar (see below)
Directions:
Version #1: Grilled Garlic Pita
Using a garlic press, squeeze the garlic into the olive oil. Dont have a garlic press? Smash it with the side of a cleaver or chefs knife on a cutting board and stir it into the oil.
Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.
Gently tear each pita bread in half through the sidethe idea is to have 2 flat halves. Brush each half on both sides with garlic oil and sprinkle with sesame seeds. Grill the pita breads until toasted and brown, 1 to 2 minutes per side. Serve at once.
Version #2: Grilled Herb Pita
Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.
Gently tear each pita bread in half through the sidethe idea is to have 2 flat halves. Brush each half on both sides with olive oil. Arrange the pita halves inner side down on the grate and grill until toasted and brown, 1 to 2 minutes. Invert the pita halves, sprinkle with zataar, and grill the other side the same way. Serve at once.
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| Zataar |
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Ingredients:
2 tablespoons dried oregano
2 tablespoons dried marjoram
2 tablespoons dried thyme
2 tablespoons lightly toasted sesame seeds
1 tablespoon kosher salt
1 tablespoon ground sumac (optional)
Directions:
Combine the ingredients in a mixing bowl and stir to mix. Store in a sealed jarthe zataar will keep for several weeks. |
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