Homemade Pita Bread in the Air-Fryer: So EASY!

Get the recipe here: https://www.dimitrasdishes.com/the-softest-pita-pocket-recipe-the-oven-method/

Ingredients
The Dry Ingredients:
4 and cups (648 g) all-purpose flour
2 teaspoons salt
The Wet Ingredients:
1 cup (250 ml) lukewarm water
1 cup (250 ml) lukewarm whole milk
2 teaspoons active dry yeast
1 tablespoon all-purpose flour
2 teaspoons granulated sugar
2 tablespoons olive oil
Instructions
Combine the dry ingredients in a large bowl and whisk together. Set aside.
In the bowl of a tabletop mixer that is fitted with the dough hook attachment, add all of the wet ingredients except for the olive oil. Allow the yeast to activate for 8 minutes. As soon as a puffy cloud forms at the top of the mixture, the yeast is active.
Add the olive oil along with all of the dry ingredients and knead on low speed for 12 minutes.
Lightly grease a large bowl with 1-2 tablespoons of olive oil and transfer the dough to the bowl. Toss to coat in oil and cover with plastic wrap. Set aside in the warmest room of your home to rise until doubled in volume. About 1 hour.
Preheat the air fryer to 400 F, 200 C.
Cut the dough into 8-10 equal portions.
Lightly flour your work surface and roll each portion of dough out into about 6-7-inch circles. Keep their thickness even. Use as much flour as needed to roll them out evenly.

Cover the dough with a clean kitchen towel and allow it to rise for 30 minutes.
Bake the pitas one at a time in the air fryer for approximately 4 minutes or until the pockets are formed.
Transfer the pitas to a plate and serve immediately.
Leftover pitas can be stored in an airtight bag or container and kept in the freezer or the refrigerator until ready to use.
Notes
To make whole wheat pitas, substitute 2 cups of whole wheat flour for 2 cups of all-purpose flour. This dough can be kneaded by hand. Knead it until it is no longer sticky. It should stay soft and tacky.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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