Homemade Pita Bread Recipe
Suzy Karadsheh · themediterraneandish.com · 2020 · 8 whole pitas
Get the method at themediterraneandish.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 oil at all, where 82% of recipes use some (most of those 3 to 7.2% of the flour weight).
- Salt in the middle half of recipes: 1.6% of the flour weight against the typical recipe's 1.9%.
Ingredients (6)
- 1 cup lukewarm water≈ 237 g
- 2 tsp active dry yeast≈ 6 g
- 1/2 tsp sugar≈ 2.1 g
- 3 cups all-purpose flour, divided (or 1 1/2 cup all-purpose flour and 1 1/2 cup whole wheat flour)≈ 375 g
- 1 to 2 tsp kosher salt (I used Diamond Crystal kosher salt)≈ 6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 tbsp extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil), more for the bowl≈ 27 g
flour 375 gbatter 626 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.
- Water63% · 51st percentile · median 63%
- Oil0% · 9th percentile · median 4.3%
- Sugar0.6% · 40th percentile · median 0.8%
- Salt1.6% · 31st percentile · median 1.9%
- Yeast1.7% · 68th percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 475°F
- Time
- not stated
- median 14 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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