Bread Machine Pita Bread (Oven-Baked with Oatmeal Option)

Use your bread machine to create soft, tender, and flavorful pita bread. The overnight option makes this recipe flexible (and even more delicious).

8 pita rounds

Bread Machine Pita Bread recipe showing baked pita, pita pockets and pita chips.

Prep Time 50

Cook Time 3

Chill Time 16

Total Time 16 53

Ingredients

1 cup (227 g) water
2.5 tablespoons (30 g) olive oil
3 teaspoons (21 g) honey
1¼ teaspoons table or sea salt
3 cups (360 g) all-purpose or bread flour
1½ teaspoon instant yeast

Instructions

Make dough: Add 1 cup water, 2.5 tablespoons olive oil, 3 teaspoons honey, 1¼ teaspoons table or sea salt, 3 cups all-purpose or bread flour, and 1½ teaspoon instant yeast to bread machine pan.
Select the DOUGH cycle and start.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Once all the ingredients come together into a ball, stop or unplug the machine and let the dough rest for 10-15 minutes. (This allows time for the water to soak into the flour so the kneading is more effective. This is especially important if using the oatmeal option.)
After the 10–15 minute rest, restart your machine so it continues the kneading process. (All models are different—just restart the DOUGH cycle however your machine allows.)
Check the dough: Open the lid and inspect it 15-18 minutes into the kneading phase. It should stick to the side of the pan, then pull away cleanly. If it is very sticky, add flour 1 tablespoon at a time, incorporating each before adding more. If the dough is bouncing off the side, it's too dry, and the gluten is not being developed. Add water 1 tablespoon at a time, incorporating each before adding more.
NOTE: Bread dough is influenced by flour, humidity, and even your kitchen temperature—so use this step to fine-tune the dough for your environment.
End of DOUGH cycle: The dough should be doubled. If not, give it more time. Restart the DOUGH cycle and knead for 5 seconds to deflate the dough.
Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Shape: Divide dough into 8 equal portions (use a scale if you are picky about uniformity). Form into tight and smooth balls. Place the balls smooth side up on a cookie sheet, cover, and refrigerate overnight.
• In a hurry? Let the full DOUGH cycle finish, shape the dough balls, and bake right away. You’ll miss out on some flavor, but they still beat store-bought.
Next Day: 45 minutes before baking your pita bread, preheat the oven to 450˚F (232˚C). Adjust oven rack to the lowest position and insert a baking steel, a pizza stone, or a heavy baking sheet that can withstand high temperatures without warping.
Roll-out: Lightly flour your work area (I prefer a silicone mat because of the easy clean-up). Flatten a single ball of dough between your palms and press it into a 4-5-inch circle. Flip once or twice so both sides are lightly coated with flour and the dough isn’t sticky.
Continue to roll the dough into a circle with a rolling pin until it is approximately 7 inches in diameter. Be careful not to make any creases while rolling, as this will prevent the dough from puffing up in the oven.
Bake: Transfer 2-3 unbaked dough rounds onto the preheated steel, stone, or tray. Bake until fully inflated and evenly browned on the bottom. (1-2 minutes). Flip pita and continue baking until lightly browned in the center. (another minute). The flip isn’t required for pockets, but it does give a nicer color.
• Don't bake the pitas too long. They should still be pliable. Total time shouldn't take more than 2-3 minutes if your oven is hot enough.
Transfer baked pitas to a cooling rack and cover with a towel. Continue the shaping and baking process until all pita are baked.
Cool: Allow pita breads to cool about 10 minutes before serving.

Notes

PIta Bread with Oatmeal: Substitute ½ cup quick oats for ½ of flour. Don't skip the short rest period at the beginning of the DOUGH cycle. It's important to give the oatmeal time to absorb water. Otherwise, you may be tempted to add more flour which can result in tough pitas that won't puff.

Pita Bread with Whole Wheat Flour: Substitute 1½ cups whole wheat flour for 1½ cups of the all-purpose or bread flour. Don’t skip the early rest period. As the dough kneads, you’ll likely need to add 1–3 tablespoons of water. The dough should stick to the sides, then pull away cleanly. If it’s too dry and bouncing around the pan, the gluten won’t develop, the dough will tear easily, and your pitas won’t puff.

Pita Chips from Leftover Pita Bread:

Split the pita: Separate the two layers for thinner, crispier chips.
Cut into uniform pieces: Triangles, strips, or shards—just keep sizes consistent.
Light oil = best crunch: Brush or spray both sides with olive oil or melted butter.
Season generously: Salt, garlic salt, za’atar, or cinnamon sugar all work beautifully.
Bake at 425°F: 8–12 minutes, flipping halfway. Watch closely—they brown fast.
Cool completely: They crisp up even more as they cool (if you can resist nibbling).

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information