Sourdough Pita Bread
Molly Marzalek-Kelly · kingarthurbaking.com · 8 pitas
Against 93 pita recipes
Less water than 93% of recipes and no yeast, unlike 93%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- Less water than 93% of recipes: 52% of the flour weight against the typical recipe's 63%.
- No yeast at all, where 93% of recipes use some (most of those 0.9 to 1.9% of the flour weight).
- More salt than 92% of recipes: 2.7% of the flour weight against the typical recipe's 1.9%.
- More oil than 82% of recipes: 7.6% of the flour weight against the typical recipe's 4.3%.
Ingredients (6)
- 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour330 g
- 3/4 cup (170g) water, warm170 g
- 1/2 cup (113g) ripe sourdough starter113 g
- 2 tablespoons (25g) olive oil25 g
- 2 teaspoons granulated sugar≈ 8 g
- 1 1/2 teaspoons table salt≈ 9 g
flour 330 gbatter 655 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.
- Water52% · 6th percentile · median 63%
- Oil7.6% · 85th percentile · median 4.3%
- Sugar2.5% · 81st percentile · median 0.8%
- Salt2.7% · 93rd percentile · median 1.9%
- Yeast0% · 3rd percentile · median 1.4%
Oven
- Temperature
- 500°F / 260°C
- median 475°F
- Time
- 14 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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