Batbout Moroccan Pita Bread Recipe
iamafoodblog.com · makes 20 four inch breads
Get the method at iamafoodblog.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.
- More sugar than 86% of recipes: 3.3% of the flour weight against the typical recipe's 0.8%, about 4 times as much.
- Salt in the middle half of recipes: 1.5% of the flour weight against the typical recipe's 1.9%.
Ingredients (10)
- 1/3 cup warm water≈ 79 g
- 2 teaspoons instant yeast≈ 6 g
- 1 teaspoon sugar≈ 4.2 g
- 2 cups all purpose flour≈ 250 g
- 1 1/3 cup semolina flour≈ 167 g
- 2/3 cups whole wheat flour≈ 85 g
- 1 tablespoon sugar≈ 13 g
- 1 1/4 teaspoons salt≈ 8 g
- 2 tablespoons neutral oil≈ 27 g
- 1 cup warm water≈ 237 g
flour 502 gbatter 876 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% · 45th percentile · median 63%
- Oil5.4% · 62nd percentile · median 4.3%
- Sugar3.3% · 87th percentile · median 0.8%
- Salt1.5% · 27th percentile · median 1.9%
- Yeast1.2% · 39th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 475°F
- Time
- not stated
- median 14 minutes
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