Pita Bread
africanbites.com · 2020 · 8
Get the method at africanbites.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 water than 88% of recipes: 79% of the flour weight against the typical recipe's 63%.
- Oil in the middle half of recipes: 2.4% of the flour weight against the typical recipe's 4.3%.
Ingredients (6)
- 1 ¼ cup warm water (90 to 100 degrees F/32 to 38 degrees C)≈ 296 g
- 2 teaspoons dry yeast≈ 6 g
- ½ teaspoon sugar≈ 2.1 g
- 3 cups all-purpose flour≈ 375 g
- 1 ¼ teaspoon salt≈ 8 g
- 2 teaspoons olive oil≈ 9 g
flour 375 gbatter 696 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.
- Water79% · 90th percentile · median 63%
- Oil2.4% · 26th percentile · median 4.3%
- Sugar0.6% · 40th percentile · median 0.8%
- Salt2% · 61st percentile · median 1.9%
- Yeast1.7% · 68th percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 475°F
- Time
- not stated
- median 14 minutes
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