Air Fryer Pita

Method

1. 1

   In a small bowl, stir warm milk, yeast, and honey or sugar to combine. Let sit until mixture becomes foamy, about 5 minutes.

2. 2

   In the bowl of a stand mixer fitted with the dough hook attachment, whisk flour, salt, and milk powder to combine. Add oil, and run mixer on low for 3 to 5 minutes or until the oil is completely absorbed. With the mixer on low speed, add milk and yeast mixture, increase the medium speed and knead. If the dough looks too dry (like a shaggy mess), add warm water, 1 tablespoon at a time, until dough is soft and slightly sticky. Continue kneading, dough pulls away from the mixer bowl, 10 to 15 minutes.

3. 3

   Cover the bowl with plastic wrap and/or a tea towel, and let sit at warm room temperature (75 to 80°F; 24 to 27°C) until doubled in size, 30 to 40 minutes.

4. 4

   Line a 13- by 18-inch rimmed baking sheet with parchment. Lightly flour the parchment; set aside.

5. 5

   On a lightly floured work surface, roll dough out to 1/4-inch thickness. Let rest for 10 minutes, until the tough is soft again and easy to handle.

6. 6

   Using a lightly floured 3-inch round cookie cutter, punch out 10 portions of dough; transfer to prepared baking sheet, cover loosely with a kitchen towel, and let rest for another 10 minutes, until the bread is soft and slightly risen.

7. 7

   Preheat air fryer to 350°F (175°C). Arrange as many pitas as you can fit on bottom of air fryer basket, spacing each about 1 inch apart. Bake until puffed and slightly golden around the edges, about 5 minutes. Repeat with remaining pita.

Nutrition

calories

87 kcal

fatContent

1 g

fiberContent

1 g

sugarContent

1 g

sodiumContent

68 mg

proteinContent

3 g

cholesterolContent

2 mg

carbohydrateContent

16 g

saturatedFatContent

0 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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