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Preparation Time: 5 minutes 

Cooking Time: 8 minutes 

Servings: 6 


10g active dry yeast 

15g sugar 

1¼ to 175ml warm water (90° - 110°F) 

332gs all-purpose flour 10g salt 

15ml olive oil, plus more for brushing kosher salt (optional) 


1. Dissolve the yeast, sugar and water in the bowl of a stand mixer. Allow mixture sit for 5 minutes to make sure the yeast is active – it should foam a little. (If there’s no foaming, discard and start again with new yeast.) 

2. Combine the flour and salt in a bowl, and add it to the water, along with the olive oil. Mix with the dough hook until combined. 

3. Put little more flour if needed to get the dough to pull away from the sides of the mixing bowl, or add a little more water if the dough seems too dry. 

4. Knead the dough until it is smooth and elastic (about 8 minutes in the mixer or 15 minutes by hand). 

5. Take the dough to a lightly oiled bowl, cover and let it rise in a warm place until doubled in bulk. 

6. Divide the dough into 8 portions and roll each portion into a circle about 4-inches in diameter. Don’t roll the balls too thin, or you won’t get the pocket inside the pita. 

7. Preheat the air fryer to 204°C. 

8. Brush both sides the dough with olive oil, and sprinkle with kosher salt if desired. Air-fry one at a time at 204°C for 6 minutes, flipping it over when there are two minutes left in the cooking time. 


Calories: 212kcal; 

Fat: 10g; 

Carbs: 6g; 

Protein: 11g

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