Wonderfully smoky and crisp when grilled on an outdoor grill, this quick and easy bread is equally delicious grilled indoors on a grill pan.
- 3 tablespoons unsalted butter, brought to room temperature
- 1 to 2 cloves garlic, minced
- 2 teaspoons minced fresh flat-leaf parsley
- Salt and freshly ground black pepper, to taste
- 3 (6-inch) whole-wheat pita rounds
- Canola oil, for oiling grill
Combine the butter, garlic and parsley in a small mixing bowl; mix until smooth. Season to taste with salt and pepper.
Lightly spread both sides of each pita round with the butter 2. ter mixture.
Preheat the grill to medium. Clean the grates with a stiff brush, then oil liberally to prevent sticking. (Note: To use a grill pan, preheat a lightly oiled grill pan to medium heat.)
Grill the pitas until lightly charred and just beginning to crisp, about 2 to 3 minutes per side; rotate the pitas 90 degrees halfway through the cooking time on each side to create attractive cross-hatch grill marks.
Remove the grilled pita rounds from the grill (or grill pan), and cut each into 6 wedges. Serve immediately.
Tips and Techniques
Variations: Substitute your favorite herb for the minced parsley, or add one of the following to the butter: 2 teaspoons finely crumbled blue cheese; 2 teaspoons finely grated Parmesan cheese or 2 teaspoons finely minced sun-dried tomatoes.
Serves 4