Pita
Pockets that puff up. For wraps and salad.
- Program
- Bake
- Temperature
- 180 °C
- Time
- 5–7 min
6 pita · Do not flip
Recipe
Servings
8 servings
(1 serving = 1 pita)
8
Allergens
Flagged from the ingredients in this recipe.
- Gluten
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Ingredients
Amounts follow the servings above.
- Wheat flour500 g
- Water3 dl
- Fresh yeast25 g
- Olive oil2 tbsp
- Salt1 ½ tsp
- Sugar1 tsp
Method
Step by step.
- 1Knead all dough 8 min until it is smidig.
- 2Prove 45 min under a cloth.
- 3Divide into 8, roll runde and roll out to 5 mm tykke runde kaker. Rest 10 min.
- 4Preheat the air fryer well on Bake. Bake at 180 °C for 5–7 min — they puff into pockets. One at a time if they do not fit.
Flavour and filling
Classic
- Wheat flour
- Yeast
- Olive oil
- Salt
Wholegrain
- Wholemeal wheat
- Spisskummin
- Olive oil
Timer · Bake · 5 min at 180 °C
5:00
Start once the basket is in.
Along the way
- They puff after 3–4 min. Take them out before they harden.