Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed
• 2 tablespoons finely chopped oregano
• 6 (6-to 8-inch) pocketless pita bread rounds
• Kosher salt to taste

Instructions

1. 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.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
3. 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 wedges. Sprinkle with kosher salt. Serve warm.