Prep 5 mins
Cook 5 mins
A recipe from "The BBQ Bible", by Steven Raichlen, for the Middle East. Grilling is a great way to crisp wedges of pita bread for dipping. (It's also a great way to add fresh life to stale pita bread.) For extra color and flavor, sprinkle the chips with white or black sesame seeds before grilling.
- 3 large pita breads (or 4 small)
- 3 tablespoons olive oil, extra-virgin
- 1 tablespoon sesame seeds (optional)
- Preheat the grill to high.
- Cut larger pitas into 8 wedges, smaller pitas into 6 wedges. Generously brush both sides of each wedge with oil. Sprinkle one side of each wedge with sesame seeds (if using).
- When ready to cook, arrange the pita wedges on the grill, turning with tongs, until nicely browned, 1-2 minutes each side. Place the wedges in a single layer on a tray, platter or rack and allow to cool. The wedges will crisp on cooling.
Oh wow! My French class wrapped up tonight and we had a little party. I took these and two dips, and the crowd went wild. Seriously delicious and fantastically easy-to-make. I sprinkled liberally with sesame seeds. I will make these again and again and again. Thanks very much for posting.
The taste is so different from grilled pita in the oven. I'll do it often this summer. I didn't use sesame seeds. Thanks Diner :) Made for the Zwizzle Chicks of ZWT