Whole Wheat Sourdough Pita
Maurizio Leo · theperfectloaf.com · 2026 · 10 pitas
Against 93 pita recipes
More water than 94% of recipes and no yeast, unlike 93%.
How it compares
Against the typical batch: the median of 93 pita recipes, per 100 g of flour.
- More water than 94% of recipes: 84% of the flour weight against the typical recipe's 63%.
- No yeast at all, where 93% of recipes use some (most of those 0.9 to 1.9% of the flour weight).
- No sugar at all, where 69% of recipes use some (most of those 0.8 to 2.5% of the flour weight).
- Less oil than 75% of recipes: 2% of the flour weight against the typical recipe's 4.3%, about half as much.
Ingredients (9)
- 66g whole wheat flour66 g
- 66g water66 g
- 7g ripe sourdough starter, 100% hydration7 g
- 632g whole wheat flour632 g
- 437g water 1437 g
- 84g water 284 g
- 14g fine sea salt14 g
- 139g ripe levain (from above)139 g
- 14g extra-virgin olive oil14 g
flour 698 gbatter 1459 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 93 recipes. Shaded: the middle half. Tick: the median.
- Water84% · 95th percentile · median 63%
- Oil2% · 23rd percentile · median 4.3%
- Sugar0% · 15th percentile · median 0.8%
- Salt2% · 61st percentile · median 1.9%
- Yeast0% · 3rd percentile · median 1.4%
Oven
- Temperature
- 550°F / 290°C
- median 475°F
- Time
- 60 minutes
- median 14 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: water, oil, sugar, salt, yeast.
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