Zelfgemaakte pitabroodjes
Original in Dutch
Pauline · uitpaulineskeuken.nl · 2020 · 6 st.
Get the method at uitpaulineskeuken.nl →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).
- Water in the middle half of recipes: 60% of the flour weight against the typical recipe's 63%.
Ingredients (5)
- 500 gr bloem500 g
- 7 gr gedroogde gist7 g
- 1 tl suiker≈ 4.2 g
- 8 gr zout8 g
- 300 ml lauwwarm water≈ 301 g
flour 500 gbatter 820 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%
- Oil0% · 9th percentile · median 4.3%
- Sugar0.8% · 47th percentile · median 0.8%
- Salt1.6% · 31st percentile · median 1.9%
- Yeast1.4% · 49th percentile · median 1.4%
Oven
- Temperature
- 475°F / 245°C
- median 475°F
- Time
- 8 to 10 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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