Puffy Pita Bread
Michelle · siftandsimmer.com · 2023 · 6
Get the method at siftandsimmer.com →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).
- Yeast in the middle half of recipes: 1% of the flour weight against the typical recipe's 1.4%.
Ingredients (6)
- 195 ml warm water≈ 195 g
- 1 tsp active dry yeast≈ 3.1 g
- 270 g all-purpose flour270 g
- 30 g whole wheat flour30 g
- 1 tsp sea salt≈ 6 g
- 15 ml olive oil≈ 14 g
flour 300 gbatter 518 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.
- Water65% · 56th percentile · median 63%
- Oil4.6% · 51st percentile · median 4.3%
- Sugar0% · 15th percentile · median 0.8%
- Salt2% · 61st percentile · median 1.9%
- Yeast1% · 33rd percentile · median 1.4%
Oven
- Temperature
- 500°F / 260°C
- median 475°F
- Time
- not stated
- median 14 minutes
Keep exploring
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Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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