Pain pita à la farine complète
Original in French
Virginie Fouquet · chefnini.com · Pour 6 pitas :
Against 93 pita recipes
Less salt than 81% of recipes and no sugar, unlike 69%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- Less salt than 81% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
- No sugar at all, where 69% of recipes use some (most of those 0.8 to 2.5% of the flour weight).
Ingredients (6)
- 150g de farine T65 + 350g de farine T80 (ou 400g de farine T45 + 100g de farine de seigle T130)500 g
- 30cl d’eau≈ 301 g
- 1cc de sel≈ 6 g
- 2cs d’huile d’olive≈ 27 g
- 1 sachet de levure de boulanger déshydratée6 g
- 1cc de levure chimique≈ 4.6 g
flour 500 gbatter 844 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.
- Water60% · 31st percentile · median 63%
- Oil5.4% · 62nd percentile · median 4.3%
- Sugar0% · 15th percentile · median 0.8%
- Salt1.2% · 12th percentile · median 1.9%
- Yeast1.1% · 36th percentile · median 1.4%
Oven
- Temperature
- 450°F / 230°C
- median 475°F
- Time
- 7 minutes
- median 14 minutes
Keep exploring
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Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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