Moroccan Batbout (Stovetop Pita Bread) Recipe
jamiegeller.com · 2021 · 12 Servings
Against 93 pita recipes
Less salt than 96% of recipes and more sugar than 93%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- Less salt than 96% of recipes: 0.8% of the flour weight against the typical recipe's 1.9%, about half as much.
- More sugar than 93% of recipes: 5% of the flour weight against the typical recipe's 0.8%, about 6.5 times as much.
- More yeast than 75% of recipes: 1.9% of the flour weight against the typical recipe's 1.4%.
Ingredients (8)
- 3 cups Bob's Red Mill All-Purpose Flour≈ 375 g
- 2 cups Bob's Red Mill Semolina Flour≈ 250 g
- 1 cup Bob's Red Mill Whole Wheat Flour≈ 128 g
- 4 ½ teaspoons 2 packs yeast≈ 14 g
- 3 tablespoons sugar≈ 38 g
- 1 teaspoon salt≈ 6 g
- 3 tablespoons extra virgin olive oil≈ 41 g
- 2 cups water≈ 474 g
flour 753 gbatter 1325 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%
- Sugar5% · 96th percentile · median 0.8%
- Salt0.8% · 2nd percentile · median 1.9%
- Yeast1.9% · 77th percentile · median 1.4%
Oven
- Temperature
- not stated
- median 475°F
- Time
- 60 minutes
- median 14 minutes
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Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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