Pita Lab93 recipes
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What goes into pita

The main ingredient list of all 93 recipes, with names merged so one choice counts once: unsalted and salted butter are butter, light and dark brown sugar are brown sugar, kosher and table salt are salt. Different flours stay apart. Frosting, glaze and other extras are counted on their own at the end.

In short

  • Most pita recipes use oil (86%).
  • For sugar, 63% use white sugar alone, 31% no sugar at all, and 4% honey or other syrup (with or without sugar).
  • Of the recipes with yeast, 55% call for instant or rapid-rise yeast, 19% active dry yeast, and 18% fresh yeast.
  • For the liquid, 90% use water alone, 5% water and yogurt together, and 3% water and milk together.

The main choices

Each block sorts every recipe into one group by a single decision. Amounts are the median among recipes in that group, scaled to 400 g of flour, the size of a typical batch. The recipe named under each group is the one in it closest to the typical batch on every ingredient.

Butter, oil or both

Each recipe counted once, by the fats in its main ingredient list.

Oil includes olive oil (74%).

White, brown or a syrup

Each recipe counted once, by the sweeteners in its main ingredient list.

"With honey or other syrup" means any liquid sweetener (honey and other syrup), with or without dry sugar. Coarse and cinnamon sugar are usually sprinkled on top, so they do not count here.

Instant or active dry yeast

Among the 87 recipes with yeast, by the type the ingredient list names.

  • Instant or rapid-rise

    median 6 g yeast · closest to typical: Pita Brot (backenmachtgluecklich.de)

    55%48 recipes

  • Active dry

    median 7 g yeast · closest to typical: Puffy Pita Bread (siftandsimmer.com)

    19%17 recipes

  • Fresh (cake) yeast

    median 11 g yeast · closest to typical: Pita – griechisches Fladenbrot (emmikochteinfach.de)

    18%16 recipes

  • Type not stated

    closest to typical: Pita Bread (africanbites.com)

    4%4 recipes

  • Everything else

    2%2 recipes

Rapid-rise, quick-rise and bread machine yeast count as instant.

Water, milk or something richer

Each recipe counted once, by the liquids in its main ingredient list.

  • Water only

    median 252 g liquid · closest to typical: Pita Brot (backenmachtgluecklich.de)

    90%84 recipes

  • Water and yogurt

    median 284 g liquid · closest to typical: Pita – griechisches Fladenbrot (emmikochteinfach.de)

    5%5 recipes

  • Water and milk

    closest to typical: Pita Brot (gutekueche.at)

    3%3 recipes

  • Everything else

    1%1 recipe

Yogurt includes Greek yogurt (2%).

Which flour

Each recipe counted once, by the flours it combines.

How often each ingredient appears

Share of the 93 recipes that list it at least once, for every ingredient in 5% or more of them. The median amount is among recipes that use it and give a weighable amount, scaled to 400 g of flour; for a flour, it is that flour's share of all the flour in the recipe.

  1. Salt100%

    93 recipes · median 8 g

  2. Water100%

    93 recipes · median 250 g

  3. Yeast93%

    87 recipes · median 7 g

  4. All-purpose flour80%

    75 recipes · median: all of the flour

  5. Olive oil74%

    69 recipes · median 22 g

  6. Granulated sugar63%

    59 recipes · median 4.5 g

  7. Whole wheat flour21%

    20 recipes · median 20% of the flour

  8. Bread flour18%

    17 recipes · median 94% of the flour

  9. Vegetable oil11%

    11 recipes · median 22 g

  10. Sourdough starter6%

    6 recipes · median 145 g

Toppings and extras

5% of recipes (5 of 93) list something beyond the main recipe: a frosting, glaze, filling, crumb topping, a boiling bath or a sprinkle on top. None of it is counted above.

How the ingredients are counted

A recipe uses an ingredient when any line of its main ingredient list names it. Names are merged by the words in them, so “1 cup unsalted butter, softened” and “salted butter” are both butter, and a line that offers a choice (“walnuts or pecans”) counts as the first one named. Canola, vegetable and other neutral oils are one oil; coconut and olive oil are listed on their own.

Lines only for greasing the pan are left out (1 of them). Lines for brushing, sprinkling or serving, and lines that belong to a frosting, glaze, filling or topping, count as extras.

Amounts come from the grams on each recipe page: printed by the source, or converted from cups and spoons with standard densities. Scaling them to 400 g of flour lets a small recipe and a double batch line up. Percentages are rounded down.