Pita Brot
Original in German
Peter-M · gutekueche.at · 2012 · 6 Stücke
Get the method at gutekueche.at →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 salt than 81% of recipes: 1.2% of the flour weight against the typical recipe's 1.9%.
- Water in the middle half of recipes: 61% of the flour weight against the typical recipe's 63%.
Ingredients (7)
- 0.5 Wf Germ (frisch, ca. 21g)21 g
- 100 ml Milch (lauwarm)≈ 103 g
- 2 EL Olivenöl≈ 27 g
- 1 TL Salz≈ 6 g
- 200 ml Wasser (lauwarm)≈ 200 g
- 500 g Weizenmehl (glatt, W480)500 g
- 1 TL Zucker≈ 4.2 g
flour 500 gbatter 862 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.
- Water61% · 38th percentile · median 63%
- Oil5.4% · 62nd percentile · median 4.3%
- Sugar0.8% · 47th percentile · median 0.8%
- Salt1.2% · 12th percentile · median 1.9%
- Yeast1.4% · 49th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 475°F
- Time
- 6 to 8 minutes
- median 14 minutes
Keep exploring
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