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The KILIG Kitchen · Breads
Whole Wheat Pita
VNFDF
Ingredients
- Whole wheat flour - 2 cups (240 g)
- Yeast - 1 tsp (3 g)
- Warm water - ½ cup (120 ml)
- Olive oil - 1 tbsp (15 ml)
- Salt - 1 tsp (5 g)
Method
- Mix flour, yeast, water, oil, and salt into a soft dough.
- Rest 1 hr; roll into 6-inch discs.
- Lay on foil-lined tray.
- Air Fry at 200°C for 5-6 min, until puffed and golden.
Chef's Notes
Perfectly pocketed pita - no tandoor required.
Serving Suggestions
Serve with hummus or use for wraps.