Grilling pita wedges in a grill pan or skillet adds a toasty richness to the bread.
They're great for dipping into hummus and other Mediterranean-style dips. They're also a nice accompaniment to a salad, a stew, or sauteed or roasted vegetables.
I especially like the whole wheat pita bread.
RECIPE:
Pita pockets (full-size or mini)
Extra virgin olive oil
Cut the pita pockets into wedges (6 wedges for each full-size pita, or 4 wedges for mini)
Lightly brush a large skillet or grill pan with the olive oil.
Grill the pita slices over medium heat for a few minutes on each side, until golden.
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