Homemade Pita Bread
Lauren Miyashiro · delish.com · 2019 · 8 serving(s)
Get the method at delish.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 water than 86% of recipes: 56% of the flour weight against the typical recipe's 63%.
- Salt in the middle half of recipes: 1.4% of the flour weight against the typical recipe's 1.9%.
Ingredients (6)
- 1 c. warm water≈ 237 g
- 2 tsp. active dry yeast≈ 6 g
- 1 tsp. granulated sugar≈ 4.2 g
- 3 1/2 c. (420 g.) all-purpose flour, divided420 g
- 1 tbsp. extra-virgin olive oil≈ 14 g
- 1 1/2 tsp. kosher salt≈ 6 g
flour 420 gbatter 687 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.
- Water56% · 13th percentile · median 63%
- Oil3.2% · 42nd percentile · median 4.3%
- Sugar1% · 56th percentile · median 0.8%
- Salt1.4% · 23rd percentile · median 1.9%
- Yeast1.5% · 55th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 475°F
- Time
- 5 minutes
- median 14 minutes
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Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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