Spelt Pita
King Arthur Test Kitchen · kingarthurbaking.com · 8 servings
Against 93 pita recipes
No sugar, unlike 69% of recipes and less yeast than 76%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- No sugar at all, where 69% of recipes use some (most of those 0.8 to 2.5% of the flour weight).
- Less yeast than 76% of recipes: 0.5% of the flour weight against the typical recipe's 1.4%, about half as much.
- Salt in the middle half of recipes: 1.4% of the flour weight against the typical recipe's 1.9%.
- Water in the middle half of recipes: 71% of the flour weight against the typical recipe's 63%.
Ingredients (6)
- 2 cups (198g) spelt flour198 g
- 1 cup (227g) lukewarm water227 g
- 1/2 teaspoon instant yeast≈ 1.6 g
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour120 g
- 3/4 teaspoon table salt≈ 4.5 g
- 1 tablespoon olive oil≈ 14 g
flour 318 gbatter 565 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.
- Water71% · 73rd percentile · median 63%
- Oil4.3% · 50th percentile · median 4.3%
- Sugar0% · 15th percentile · median 0.8%
- Salt1.4% · 23rd percentile · median 1.9%
- Yeast0.5% · 20th percentile · median 1.4%
Oven
- Temperature
- 500°F / 260°C
- median 475°F
- Time
- 5 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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