Bread Story
Freshly made pitas are a different league altogether. Soft, fluffy and lightly charred, these traditional Greek pockets puff beautifully in the air fryer, creating the perfect cavity for souvlaki, gyros, grilled chicken or fresh salad. Once you've made your own, the supermarket version never quite measures up.
You’ll Need
Makes 8 pitas
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
300ml warm water
2 tbsp extra virgin olive oil
150g Greek yoghurt
To Finish
Olive oil for brushing
Light dusting of flour
Optional but Dangerous
Garlic butter
Grilled chicken
Pork souvlaki
Tzatziki
Crumbled feta
Sliced red onion
Method
In a large bowl, mix together the flour, yeast, sugar and sea salt.
Add the warm water, olive oil and Greek yoghurt, mixing until a soft dough forms.
Knead for 8–10 minutes until smooth, soft and elastic.
Cover and leave somewhere warm for 1 hour, or until doubled in size.
Divide the dough into eight equal portions.
Roll each portion into a circle approximately 15–16cm in diameter and around 5mm thick.
Leave the pitas to rest for 15 minutes while covered with a clean tea towel.
Preheat the air fryer to 200°C.
Air fry each pita for 3–5 minutes, turning halfway through, until lightly golden and beautifully puffed.
Brush lightly with olive oil while still warm and wrap in a clean tea towel for a few minutes to keep them soft.
Slice carefully along one edge to create the pocket before filling.