Pita grecque : la meilleure recette
Original in French
Anonyme · marmiton.org · 2015 · 9 pièces
Against 93 pita recipes
No sugar, unlike 69% of recipes and less yeast than 82%.
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 82% of recipes: 0.4% of the flour weight against the typical recipe's 1.4%, under a third as much.
- Less water than 75% of recipes: 60% of the flour weight against the typical recipe's 63%.
- Less oil than 75% of recipes: 2% of the flour weight against the typical recipe's 4.3%, about half as much.
Ingredients (6)
- 500 g de farine500 g
- 300 eau à peine tiède≈ 300 g
- 1 sachet de levure déshydratée (ou 15 g de levure fraîche)6 g
- 10 g d'huile d'olive10 g
- 8 g de sel8 g
- 1 g de levure chimique1 g
flour 500 gbatter 825 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.
- Water60% · 22nd percentile · median 63%
- Oil2% · 23rd percentile · median 4.3%
- Sugar0% · 15th percentile · median 0.8%
- Salt1.6% · 31st percentile · median 1.9%
- Yeast0.4% · 16th percentile · median 1.4%
Oven
- Temperature
- 450°F / 230°C
- median 475°F
- Time
- 15 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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