Fresh Pita Bread
12tomatoes.com · Makes 10
Get the method at 12tomatoes.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- More oil than 79% of recipes: 7.3% of the flour weight against the typical recipe's 4.3%.
- Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 1.9%.
Ingredients (6)
- 1 cup, plus two tablespoons warm water≈ 237 g
- 2 teaspoons active dry yeast≈ 6 g
- 1/2 teaspoon sugar≈ 2.1 g
- 3 cups all-purpose flour≈ 375 g
- 1 ½ teaspoons kosher salt≈ 6 g
- 2 tablespoons olive oil≈ 27 g
flour 375 gbatter 654 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 93 recipes. Shaded: the middle half. Tick: the median.
- Water63% · 51st percentile · median 63%
- Oil7.3% · 81st percentile · median 4.3%
- Sugar0.6% · 40th percentile · median 0.8%
- Salt1.6% · 31st percentile · median 1.9%
- Yeast1.7% · 68th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 475°F
- Time
- 6 minutes
- median 14 minutes
Keep exploring
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Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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