Start by activating the yeast: Mix active dry yeast, a pinch of sugar, and warm water in a bowl. Let it sit for about 5-10 minutes until it becomes frothy, indicating that the yeast is active.

In a large mixing bowl, combine all-purpose flour and salt. Add the yeast mixture and a bit of olive oil. Mix until a dough starts to form.

Turn the dough onto a floured surface and knead it for about 5-7 minutes until it's smooth and elastic. The kneading process develops the gluten, which is crucial for the bread to puff up.

Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

Once the dough has risen, punch it down to release the air. Divide it into small balls, about the size of a golf ball.

Roll each ball into a flat, thin circle. The thinner the dough, the more likely it is to puff up in the air fryer.

Preheat your air fryer to around 350°F (175°C). This step is important for achieving the right cooking temperature from the start.

Place a piece of rolled-out dough in the air fryer basket. It’s best to cook one at a time to ensure even cooking and puffing.

Air fry for about 1-2 minutes on one side, then flip and cook for an additional 1-2 minutes on the other side. The exact time may vary depending on your air fryer model.

The bread should puff up and get a light golden color. Adjust the cooking time if needed.

Serve the balloon bread hot and fresh out of the air fryer. It's best enjoyed warm, with its exterior crisp and interior soft.