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Original in Portuguese
Ana Luiza Timm · receiteria.com.br · 2023 · 8 unidades
Get the method at receiteria.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.
- No sugar at all, where 69% of recipes use some (most of those 0.8 to 2.5% of the flour weight).
- Water in the middle half of recipes: 60% of the flour weight against the typical recipe's 63%.
Ingredients (5)
- 3 xícaras de chá bem cheias de farinha de trigo (500 gramas)500 g
- 1 e 1/4 de xícara de chá de água (300 ml)≈ 301 g
- 2 colheres de sopa de azeite (30 ml)≈ 27 g
- 5 gramas de fermento biológico seco ( 1/2 envelope)5 g
- 1 colher de chá de sal (10 gramas)10 g
flour 500 gbatter 843 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% · 31st percentile · median 63%
- Oil5.4% · 62nd percentile · median 4.3%
- Sugar0% · 15th percentile · median 0.8%
- Salt2% · 61st percentile · median 1.9%
- Yeast1% · 33rd percentile · median 1.4%
Oven
- Temperature
- not stated
- median 475°F
- Time
- 25 minutes
- median 14 minutes
Keep exploring
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Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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