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Pão sirio

Original in Portuguese

receitasdecomida.com.br · 2012

Against 93 pita recipes

Less water than 96% of recipes and more sugar than 93%.

See how all 93 pita recipes compare →

Get the method at receitasdecomida.com.br →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 93 pita recipes, per 100 g of flour.

  • Less water than 96% of recipes: 47% of the flour weight against the typical recipe's 63%.
  • More sugar than 93% of recipes: 5% of the flour weight against the typical recipe's 0.8%, about 6.5 times as much.
  • More salt than 93% of recipes: 3% of the flour weight against the typical recipe's 1.9%.
  • More yeast than 96% of recipes: 3% of the flour weight against the typical recipe's 1.4%, about twice as much.
Water: 47%, 2nd percentileOil: 5.4%, 62nd percentileSugar: 5%, 96th percentileSalt: 3%, 97th percentileYeast: 3%, 98th percentileWaterOilSugarSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 500 g de farinha de trigo500 g
  • 25 g de açúcar25 g
  • 15 g de fermento biológico15 g
  • 15 g de sal15 g
  • 2 colheres de sopa de óleo≈ 27 g
  • 1 ovo≈ 50 g
  • 1 copo de água≈ 237 g

flour 500 gbatter 869 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.

  • Water47% · 2nd percentile
  • Oil5.4% · 62nd percentile
  • Sugar5% · 96th percentile
  • Salt3% · 97th percentile
  • Yeast3% · 98th percentile

Oven

Temperature
not stated
median 475°F
Time
not stated
median 14 minutes

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