Pita Bread
jamiegeller.com · 2010 · 12 Servings
Against 93 pita recipes
Less water than 91% of recipes and no sugar, unlike 69%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- Less water than 91% of recipes: 54% of the flour weight against the typical recipe's 63%.
- No sugar at all, where 69% of recipes use some (most of those 0.8 to 2.5% of the flour weight).
- More yeast than 84% of recipes: 2.1% of the flour weight against the typical recipe's 1.4%.
- Salt in the middle half of recipes: 1.4% of the flour weight against the typical recipe's 1.9%.
Ingredients (6)
- 1 tablespoon active dry yeast≈ 9 g
- 1 cup warm water (divided)≈ 237 g
- 1 tablespoon olive or vegetable oil≈ 14 g
- 1 cup whole wheat flour≈ 128 g
- 2 1/2 cups all-purpose flour (divided (approximately))≈ 313 g
- 1 teaspoon salt≈ 6 g
flour 441 gbatter 706 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.
- Water54% · 8th percentile · median 63%
- Oil3.1% · 41st percentile · median 4.3%
- Sugar0% · 15th percentile · median 0.8%
- Salt1.4% · 23rd percentile · median 1.9%
- Yeast2.1% · 85th percentile · median 1.4%
Oven
- Temperature
- 500°F / 260°C
- median 475°F
- Time
- 15 minutes
- median 14 minutes
Keep exploring
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Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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