Pita Lab · Calculator
Design your own pita
The sliders start at the typical batch: the median of 93 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.
This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not bake the way you expect. For the method, pan and oven, follow the real recipes nearest your numbers.
Flour
400 g, about 3 1/4 cups, makes one typical batch.
Start from a recipe
Grams per 100 g of flour
Your pita
| Ingredient | Grams |
|---|---|
| Flour | 400 gabout 3 1/4 cups |
| Watermilk, buttermilk, yogurt, cream and water | 250 gabout 1 cup |
| Oilbutter, oil and shortening | 17 gabout 1 tbsp |
| Sugarwhite sugar, brown sugar, honey and syrups | 3 gabout 3/4 tsp |
| Salt | 8 g |
| Yeast | 6 g |
| Total | 684 g |
684 g in all from 400 g of flour, counting only the groups above.
Closest real recipe: Pita – griechisches Fladenbrot (emmikochteinfach.de).
BakeThe median of 65 recipes is 475°F (245°C), most for 6 to 25 minutes at their own size. A bigger or smaller batch, or a different pan, changes the time.
The 3 real recipes nearest your numbers
Measured on water, oil, sugar, salt and yeast at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.
- 1
Pita – griechisches Fladenbrot · emmikochteinfach.de
water 64% · oil 5% · sugar 1% · salt 2% · yeast 1.3%
- 2
Pita Brot · backenmachtgluecklich.de
water 66% · oil 2.7% · sugar 0.4% · salt 1.8% · yeast 1.4%
- 3
How to Make Fresh Homemade Pita Bread · alexandracooks.com
water 65% · oil 5.5% · sugar 0% · salt 2% · yeast 1.6%
How the calculator works
Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 93 recipes for each group separately, so no single recipe is exactly the starting batch. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.
“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.
Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, milk and other liquids 240 g.