Pita Bread with Minced Meat
Bake to the roots · baketotheroots.de · 2017 · 8
Against 93 pita recipes
Less water than 98% of recipes and more oil than 95%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- Less water than 98% of recipes: 46% of the flour weight against the typical recipe's 63%.
- More oil than 95% of recipes: 11% of the flour weight against the typical recipe's 4.3%, about 2.5 times as much.
- More yeast than 93% of recipes: 2.7% of the flour weight against the typical recipe's 1.4%, about twice as much.
- More salt than 75% of recipes: 2.3% of the flour weight against the typical recipe's 1.9%.
Ingredients (12)
- 0.7 oz. (21g) fresh yeast21 g
- 1/2 cup (120ml) lukewarm water (plus more if needed)≈ 119 g
- 1/2 tsp. sugar≈ 2.1 g
- 2 cups (260g) pizza flour (Tipo 00)260 g
- 1 tsp. salt≈ 6 g
- 2 tbsp. olive oil (plus more)≈ 27 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 red onionsn/a
- 1 red hot peppern/a
- 11 oz. (300g) miced meat300 g
- salt, peppern/a
- Sriracha Saucen/a
- 3.5 oz. (100g) sour cream with herbs100 g
flour 260 gbatter 435 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.
- Water46% · 1st percentile · median 63%
- Oil11% · 96th percentile · median 4.3%
- Sugar0.8% · 47th percentile · median 0.8%
- Salt2.3% · 77th percentile · median 1.9%
- Yeast2.7% · 94th percentile · median 1.4%
Oven
- Temperature
- 480°F / 250°C
- median 475°F
- Time
- 30 minutes
- median 14 minutes
Keep exploring
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Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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