Step one – Active the yeast:

In a fresh bowl, combine 1 cup of lukewarm water (95 to 110F), 2 ¼ teaspoons of active dry yeast (or a packet), 2 tablespoons of sugar, and 2 tablespoons of all-purpose flour. Use a spatula or whisk to mix thoroughly. Cover the bowl with plastic wrap or a clean kitchen towel, and let the mixture activate in a warm spot for 15 minutes.

Step two – Combine the remaining ingredients: 

Combine ½ cup of whole wheat flour, 2 1/3 cups of all-purpose flour, 1 teaspoon of sea salt, and the activated yeast mixture in a separate bowl. Mix with a spatula or dough whisk until it forms a shaggy messy dough. Then, add 3 tablespoons of extra virgin olive oil to the mixture.

Step three – Form the dough in a stand mixer:

After incorporating the mixture, continue kneading the dough by hand for a minute or two until the texture becomes less tacky. Transfer the dough to a stand mixer with a dough hook attachment and knead at medium-high speed (Speed setting at 6 to 8) for 5 to 8 minutes until smooth.

Step four – Prepare the dough for first proof:

After kneading the dough in the stand mixer, transfer it to a floured kitchen counter and shape it into a ball by hand. Drizzle a tablespoon of olive oil in the stand mixing bowl and spread it around to prevent sticking. Place the dough ball inside the bowl, cover it with plastic wrap or a clean kitchen towel, and let it proof and rise for a minimum of 1 hour, but no more than 2 hours, in a warm area for the best results.

Step five – Determine your serving style and size of pita:

Once the 1st proof is complete, the dough should have doubled. Gently deflate the air by giving it a light punch. Remove the dough from the bowl and place it on a kitchen scale to determine its weight.  Depending on what you are using the pita for, you can use the guide below to determine the weight of each pita dough:  

To make Pita Sandwiches: 

• This recipe should yield 5 whole pita bread. 

• If you plan to make Pita sandwiches and stuff them with grilled meat and vegetables, each dough must weigh 110 to 120 grams.  That will make an 8-inch pita.  

• For a 7 to 8-inch pita, cook it for 7 to 8 minutes in an air fryer at 400F/ 200C.  With less time, the dough will not fluff up. 

• After it is cooked, slice it in half to serve as sandwiches.  You should get about 10 sandwiches. 

To Make it as a side dish or an appetizer: 

• Use 90 to 100g of dough for smaller pitas.  This should result in 5 to 6-inch pitas, perfect for dipping in hummus, baba ganoush, Tzatziki, or serving as a side dish with rice platters. 

• For a smaller pita, you must shorten the cooking time to 5 minutes at 400F/200C. 

• With this recipe, you should be able to get 8 small pitas. 

• Please note that this size is too small to serve as a sandwich.  

Step Six – Prepare for the second proof: 

Based on the desired pita size, size the dough accordingly and form small dough balls using your hands. Place the dough balls on a baking sheet, cover them with plastic wrap, and return the tray to a warm spot for another 15 to 20 minutes of proofing.

Step Seven – Press the pita dough:

After the second proofing, it’s time to roll out the pita dough. While a rolling pin is an option, I recommend using a tortilla press for its time-saving benefits and ability to create consistent thickness and roundness. Place a layer of parchment paper between the press and dough to prevent sticking, ensuring easy peeling off the press.

Step Eight – Cook your pita in an air fryer:

Preheat your air fryer to 400F for 5 to 8 minutes. After preheating, spray cooking spray in the air fryer basket to prevent sticking. Place the raw rolled-out pita dough in the air fryer and set the temperature to 400F. Cook it one at a time.  For bigger pitas, cook for 7 to 8 minutes; for smaller ones, cook for 5 to 6 minutes until they puff up and turn golden. 

Step Nine – Cook your pita in an air fryer:

After cooking, use a kitchen knife to slice the larger pita bread in half, creating a perfect pocket for your favorite grilled meat, veggies, and condiments. As for the smaller pitas: shred them into smaller pieces, cut them into bite-size pita triangles, or enjoy them as the perfect snack, perfect for dipping in hummus, Baba ganoush, or other delightful sauces.