Homemade Prebiotic Pita

Makes 8 pitas · About 1.5 hours

Ingredients

• 350g regular flour
• 1 tbsp Goddess Prebiotic Inulin (about 10g)
• 1 tsp dry yeast
• 1 tsp salt
• 220ml warm water (65% hydration)

Method

1. Mix

Combine flour, prebiotic inulin, yeast, and salt in a bowl (or mixer). Add the water. Mix until shaggy, then knead until smooth — about 5 minutes by hand.

2. First Rise

Cover the bowl. Let the dough rise until doubled, 45 minutes to 1 hour.

3. Stretch & Fold

Do 2 rounds of stretch and folds, 25 minutes apart. This builds structure and makes the pita puff properly.

4. Divide

Turn the dough onto a lightly floured surface. Cut into 8 equal balls. Cover and rest for 30 minutes.

5. Shape

Flatten each ball to about ½ cm thick. Keep both sides well floured so they don't stick. Lay on parchment.

6. Cook

Heat a dry pan on medium-high. No lid, no oil. Place one pita in the pan. 45 seconds → flip → 45 seconds. It should puff into a balloon. Look for tan spots on both sides.

7. Keep Soft

Stack finished pitas inside a clean kitchen towel immediately. Wrap them. This is the step everyone skips — the towel traps steam and keeps them soft and foldable. Don't skip it.

Repeat until all 8 are done.

Why the Prebiotic?

Inulin feeds your gut bacteria. It adds 4g of fiber per pita without changing the taste or texture. Your microbiome eats what your body can't digest — and inulin is exactly that kind of food.

One tablespoon of Goddess Prebiotic Inulin goes into the dough. That's it. No flavor difference. Just a better pita for your gut.