Air Fryer Pita

When I was growing up in Egypt, my family never baked pita at home. It was everywhere and incredibly affordable; a quick stop at any bakery or supermarket was all it took to fill a bag with warm, freshly-made pita. Happiness, to me, was—and still is—tearing into one of those warm rounds, stuffing it with feta and green olives, and letting the cheese melt slightly over the briny olives.

Since pita is readily available in grocery stores in both Egypt and the United States, where I was based for a long time, I never had a reason to make it at home. When the pandemic hit, however, I began experimenting with baking my own pita: first in the oven, then in the air fryer. I eventually landed on a version that's pillowy soft but still sturdy enough to hold its shape when filled to the brim with crispy ta’amia (Egyptian falafel), creamy tahini sauce, and tangy pickles.

Making your own pita may sound intimidating, but it's really one of the easiest breads you can prepare at home. Learn how to make it, and you'll be able to have warm, fluffy pita for scooping up creamy dips whenever you want. 

Why Bake Pita in an Air Fryer

Air fryers are handy appliances that work similarly to convection ovens. They rapidly circulate hot air for efficient, even cooking, making them a great way to brown and crisp food quickly. That setup is ideal for pitas, which require a very hot and, ideally, consistent temperature to cook and set the dough's exterior. As the pita bakes, that heat generates steam within, helping each bread puff up. Because the bread's exterior has already set, it's sturdy enough to resist bursting, ensuring that the pocket of steam remains intact.

Though the oven is perfectly fine for baking pita, I prefer the speed and convenience of the air fryer. The appliance takes just minutes to preheat, and its ability to circulate air and hold its temperature—both of which are essential to making great pita—is generally much more consistent than many larger ovens. 

Mixing and Kneading

My recipe below calls for active dry yeast, which has to be activated in warm liquid before use. I recommend using milk at a temperature of 105 to 110°F (40 to 43°C), which is just hot enough to activate the yeast without killing it. A little honey helps jump-start the process; you should see bubbles develop in just a few minutes. 

In my recipe, I enrich the dough with a combination of whole milk and milk powder. Though these ingredients aren't traditional in classic pita, they contribute both fat and flavor: The dairy's sugars and proteins help enhance browning and tenderize the dough, making it even softer and fluffier than a dough made with just water.

Be sure to knead the dough thoroughly. The dough requires at least 10 minutes of kneading in a stand mixer; I do not recommend kneading it by hand unless you're looking for an arm workout. This step is crucial for developing enough gluten to support the dough's structure, allowing it to proof and rise without tearing or collapsing. Gluten is composed of two proteins: glutenin and gliadin. When you add liquid to glutenous flour, the proteins bond to form long, curly chains. Kneading helps to promote the formation of gluten further while untangling, aligning, and strengthening the gluten chains, creating a dough resilient enough to withstand stretching and shaping.

How to Shape Pita

The easiest and most reliable way to shape pita bread is to roll out the dough until it is about 1/4 inch thick, let it rest, then use a circular cookie cutter to punch out rounds. This method not only saves time but also ensures even thickness while sealing the edge of each disk, which helps the pitas puff up beautifully and evenly. It's much easier and more consistent than dividing the dough into equal balls and rolling each one out individually.

It's important to let the rolled-out dough rest before cutting the disks. This relaxes the gluten, making the dough easier to work with and helping prevent the rounds from shrinking, springing back, or becoming misshapen. For best results, ensure each disk has a smooth surface free of holes or wrinkles, which can interfere with puffing.

The ideal size of a pita for the air fryer really depends on your preference and the size of your air fryer drawer. Although I call for a 3-inch cookie cutter in my recipe—which is my ideal size for serving at a dinner or cocktail party—anywhere from two to eight inches will also work fine (if you have a ring cutter large enough for that upper end of the spectrum). Just make sure the pita can fit comfortably in the air fryer, and adjust the cooking time as needed; larger pita will likely need several more minutes of cooking. 

Once the mini pita breads come out of the air fryer, place them in a basket and cover them with a clean kitchen towel to keep them soft and warm until ready to serve. With a few pantry staples and an air fryer, you can have wonderfully fluffy pita ready for stuffing, scooping, and snacking whenever you want—no trips to the bakery necessary.