Pita fatta in casa, una tasca di pane morbido da farcire a piacere
Original in Italian
Dissapore · dissapore.com · 2022 · 8
Against 93 pita recipes
Less yeast than 86% of recipes and more salt than 78%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- Less yeast than 86% of recipes: 0.3% of the flour weight against the typical recipe's 1.4%, under a third as much.
- More salt than 78% of recipes: 2.4% of the flour weight against the typical recipe's 1.9%.
Ingredients (7)
- 250 g Farina 00250 g
- 250 g Farina Manitoba250 g
- 300 ml Acqua tiepida≈ 301 g
- 12 g Sale fino12 g
- 1 Cucchiaino Miele≈ 7 g
- 4 g Lievito di birra fresco4 g
- 30 ml Olio extravergine di oliva≈ 28 g
flour 500 gbatter 851 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%
- Oil5.5% · 69th percentile · median 4.3%
- Sugar1.4% · 67th percentile · median 0.8%
- Salt2.4% · 83rd percentile · median 1.9%
- Yeast0.3% · 10th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 475°F
- Time
- 5 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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