Homemade Pita Bread
Mel · melskitchencafe.com · 2012 · 6 pita breads
Against 93 pita recipes
No oil, unlike 82% of recipes and more yeast than 89%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- No oil at all, where 82% of recipes use some (most of those 3 to 7.2% of the flour weight).
- More yeast than 89% of recipes: 2.3% of the flour weight against the typical recipe's 1.4%.
- No sugar at all, where 69% of recipes use some (most of those 0.8 to 2.5% of the flour weight).
- More water than 76% of recipes: 73% of the flour weight against the typical recipe's 63%.
Ingredients (4)
- 1 tablespoon instant yeast≈ 9 g
- 1 1/4 cups warm water≈ 296 g
- 1 teaspoon salt≈ 6 g
- 3 to 3 1/2 cups all-purpose flour (see note)≈ 406 g
flour 406 gbatter 718 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.
- Water73% · 77th percentile · median 63%
- Oil0% · 9th percentile · median 4.3%
- Sugar0% · 15th percentile · median 0.8%
- Salt1.5% · 27th percentile · median 1.9%
- Yeast2.3% · 90th percentile · median 1.4%
Oven
- Temperature
- 425°F / 220°C
- median 475°F
- Time
- 30 to 40 minutes
- median 14 minutes
Keep exploring
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Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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