Mastering the Art of Baking Perfect Flatbreads and Pita Bread in Convection Ovens

Even if you don’t consider yourself to be a great baker, simple recipes such as Flatbreads and Pita bread are a great place to get started. The proofing and cooking time is minimal so with a little planning you can enjoy freshly baked bread in a relatively short time. Of course, one way to achieve good results with baking is to use the tools in your Convection oven.

Flatbread with Feta and Mint

In addition to a variety of cooking modes, many ovens also feature a mode for proofing yeast dough. A barely warm oven is the ideal place for proofing, you won’t need to cover the dough or worry about drafts coming from open doors and windows, and because the environment is so stable the proofing process will be slightly faster.

Pita Bread Baked on a Pizza Stone at 475°F In Convection

Tips for Creating a Good Dough

To achieve success when making dough for pita bread or flatbread pay careful attention to the water temperature used to prove the yeast in the recipe. If the water is too hot or too cool the yeast will not bloom and you will have to start all over again, even proofing it in the Steam oven won’t save it!

You will know if your dough is going to be a success because it will feel very pliable, almost alive, if it feels leaden you will have to start again.

Which Oven Mode is Best for Baking Flatbreads and Pita Bread?

If you are baking in a gas oven, the best mode will be the traditional Bake mode. Gas ovens have a natural Convection and are excellent for baking bread, and the most important thing to pay attention to is rack position. Depending on how hot your oven runs, the bottom rack position might be too hot; however, a pizza stone placed on the bottom rack can yield amazing results.

If you are baking in an electric oven you can use either the Bake or Convection Bake mode. I find using Convection Bake works best for these quick-cooking bread recipes that bake at a high temperature. Baking the bread close to the direct heat from the bottom heating element while the convection fan circulates the heated air evenly around the oven ensures great results.

Because the heating element in most electric ovens is concealed beneath the oven floor nowadays using the regular Bake mode alone may feel a little underpowered. Having said that, remember every oven is different so it may take some trial and error to work out what works best in your oven.

Flatbreads and Pita Bread pair well with the delicious foods from the Mediterranean and in my next post, I will review a recipe for making Chicken Sharwarma in convection. Not only does the chicken cook to perfection, but you can also cook some side dishes at the same time for a mouthwatering feast to serve with freshly baked bread.

Larissa, Your Convection Enthusiast