Air Fryer Pita Recipe (خبز البيتا)
Air Fryer Pita Bread is a no-fail, soft pita with a large pocket, ready in just 4 minutes! Perfect for school lunches, appetizers, or scooping your favorite stew.
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Equipment
Ingredients
- 3 cups all purpose flour, or bread flour
- ½ teaspoon salt
- 2 tablespoons dehydrated milk powder
- 1 cup full fat milk, warm
- 1 teaspoon dry yeast
- 1 teaspoon sugar or honey
- 1 tablespoon olive oil
Nermine's Notes
Here are some key tips for making the best pita bread:
- Use Warm Water: Ensure your water is warm (not hot) when activating the yeast, as this helps the dough rise properly.
- Knead Well: Knead the dough for 5-10 minutes to develop gluten, which creates the soft, chewy texture and helps the pita puff up.
- Let It Rest: Give the dough enough time to rise, usually about 1-2 hours in a warm place, until it doubles in size. This helps create that perfect pocket.
- Roll Evenly: Roll out the dough to an even thickness (about 1/4 inch). Too thin, and it won’t puff; too thick, and the bread becomes dense.
- Preheat the Air Fryer: Bake in a preheated Air Fryer and choose the bread setting. High heat is crucial for creating the signature pocket.
- Don't Overbake: Bake or cook the pita just until it puffs and turns lightly golden. Overbaking makes it dry and brittle.
- Keep Covered: After baking, immediately cover the pita with a clean kitchen towel to keep them soft and pliable.