Pane pita
Original in Italian
Enrica Panariello · chiarapassion.com · 2024 · 8 pita
Get the method at chiarapassion.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.
- Less yeast than 76% of recipes: 0.5% of the flour weight against the typical recipe's 1.4%, about half as much.
- Sugar in the middle half of recipes: 1.3% of the flour weight against the typical recipe's 0.8%.
Ingredients (6)
- 320 g di farina 0 (oppure 00)320 g
- 200 g di acqua (a temperatura ambiente)200 g
- 1 cucchiaio di olio di oliva≈ 14 g
- 5 g di lievito di birra (secco o 15 g di lievito di birra fresco)5 g
- 1 cucchiaino raso di zucchero≈ 4.2 g
- 6 g di sale6 g
flour 320 gbatter 549 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.
- Water63% · 41st percentile · median 63%
- Oil4.2% · 49th percentile · median 4.3%
- Sugar1.3% · 66th percentile · median 0.8%
- Salt1.9% · 48th percentile · median 1.9%
- Yeast0.5% · 20th percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 475°F
- Time
- 5 to 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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