Name: Air Fryer Pita
Prep time: 1 h 45 min
Cook time: 19 min
Total time: 3 h 4 min
Yield: 20
Cuisine: Middle Eastern
Ingredients: 1 cup (240 ml) warm whole milk, at about 100° to 110°F (38° to 43°C); 1 teaspoon (3 g) active dry yeast; 1 teaspoon granulated sugar or honey; 3 cups all-purpose flour (13 1/2 ounces; 384 g); 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; 2 tablespoons dehydrated whole milk powder (about 1/2 ounce; 15 g); 1 tablespoon (15 ml) extra-virgin olive oil2 to 4 tablespoons (30 to 60 ml) warm water, at about 100° to 110°F (38° to 43°C), plus more as needed; 2 to 4 tablespoons (30 to 60 ml) warm water, at about 100° to 110°F (38° to 43°C), plus more as needed

Ingredients

20 serv.

1 cup (240 ml) warm whole milk, at about 100° to 110°F (38° to 43°C)
1 teaspoon (3 g) active dry yeast
1 teaspoon granulated sugar or honey
3 cups all-purpose flour (13 1/2 ounces; 384 g)
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
2 tablespoons dehydrated whole milk powder (about 1/2 ounce; 15 g)
1 tablespoon (15 ml) extra-virgin olive oil2 to 4 tablespoons (30 to 60 ml) warm water, at about 100° to 110°F (38° to 43°C), plus more as needed
2 to 4 tablespoons (30 to 60 ml) warm water, at about 100° to 110°F (38° to 43°C), plus more as needed

Instructions

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