Cook the Issue 2010: Grilled pita bread

This recipe is right on-- especially the part of the article where the author writes that you should make extras because the hungry hordes will be demanding MORE.  I made four pitas (saving the rest of the dough to bake later) and it was not enough.  There was some serious vying among the three of us for that last bread!  My breads didn't have much of a pocket, but we wrapped them around some grilled meat-- very tasty.  The breads didn't seem to pick up much flavor from the grill, so I will probably finish the rest of the dough on the stovetop or in the oven-- grilling them is an advantage if you already have the grill going, but not worth starting the grill if you don't.