Pita Bread Recipe
Eric Rusch · breadtopia.com · Makes 8 pita breads = 16 pita pockets
Get the method at breadtopia.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.
- No sugar at all, where 69% of recipes use some (most of those 0.8 to 2.5% of the flour weight).
- Water in the middle half of recipes: 72% 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 (5)
- 500g (4 1/4 c) Whole wheat flour* - 100%500 g
- 360g (1 1/2 c + 2 Tbs) Water - 72%360 g
- 12g (1 Tbs) Olive oil - 2.4%12 g
- 10g (1 1/2 tsp) Salt - 2%10 g
- 5g (1 tsp) Instant yeast - 1% or 70g (1/4 c) Sourdough starter - 14%5 g
flour 500 gbatter 887 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 93 recipes. Shaded: the middle half. Tick: the median.
- Water72% · 74th percentile · median 63%
- Oil2.4% · 26th percentile · median 4.3%
- Sugar0% · 15th percentile · median 0.8%
- Salt2% · 61st percentile · median 1.9%
- Yeast1% · 33rd percentile · median 1.4%
Oven
- Temperature
- 500°F / 260°C
- 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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