Grammy's Kitchen · Pita · Homemade Pita
One of 21 pita recipes we measured
from www.culinaryhill.com
It ranks #4 of 21 for crumb openness among the pita recipes we compared. 2 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 21.
| this recipe | typical | |
|---|---|---|
| liquid | 79% | 79% |
| fat | 4% | 6% |
| salt | 3% | 2% |
| yeast | 2% | 2% |
| total sugar | 1% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 237 g | 1 cup warm water ((between 110 to 115 degrees)) |
| 7 g | 2 teaspoons active dry yeast ((about 1 (0.25 ounce) packet, see note 1)) |
| 4 g | 1 teaspoon granulated sugar ((see note 2)) |
| 300 g | 2 1/2 cups all-purpose flour (plus more for dusting ) |
| 14 g | 1 tablespoon olive oil |
| 9 g | 1 1/2 teaspoon salt |
Method: 8 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.