This Cold Fermented Pita is So Easy and Tasty! - ChainBaker
ChainBaker · chainbaker.com · 2022
Against 93 pita recipes
No oil, unlike 82% of recipes and less yeast than 86%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- No oil at all, where 82% of recipes use some (most of those 3 to 7.2% of the flour weight).
- Less yeast than 86% of recipes: 0.3% of the flour weight against the typical recipe's 1.4%, under a third as much.
- No sugar at all, where 69% of recipes use some (most of those 0.8 to 2.5% of the flour weight).
Ingredients (5)
- 125g (4.4oz) white bread flour125 g
- 125g (4.4oz) whole wheat flour125 g
- 5g (0.17oz) salt5 g
- 2.5g (0.09oz) instant dry yeast or 3g (0.1oz) active dry yeast or 7.5g (0.25oz) fresh yeast2.5 g
- 170g (6oz) cold water170 g
flour 250 gbatter 428 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.
- Water68% · 61st percentile · median 63%
- Oil0% · 9th percentile · median 4.3%
- Sugar0% · 15th percentile · median 0.8%
- Salt2% · 61st percentile · median 1.9%
- Yeast0.3% · 10th percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 475°F
- Time
- 40 minutes
- median 14 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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