No-Oven Stovetop Bread

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 3/4 cup warm water (110°F or 45°C)
• 2 tablespoons olive oil

Directions

1. Prepare the Dough:
   • In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast.
   • Gradually add warm water and olive oil, stirring until a dough forms.
2. Knead the Dough:
   • Transfer the dough to a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic.
3. Let It Rise:
   • Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
4. Shape the Dough:
   • Once risen, punch down the dough to release air bubbles.
   • Divide it into 2–4 equal portions, depending on the size of bread you prefer.
   • Shape each portion into rounds or ovals.
5. Cook on the Stovetop:
   • Heat a non-stick skillet or frying pan over low heat. Lightly grease the pan with a few drops of oil.
   • Place one portion of dough in the pan and cover with a lid. Cook for 5–7 minutes until the bottom is golden brown.
   • Flip the bread and cook the other side for another 5–7 minutes, covered, until golden and cooked through.
   • Repeat with the remaining dough portions.
6. Cool and Serve:
   • Let the bread cool slightly before slicing. Serve warm or at room temperature.

Serving and Storage Tips

• Serving: Serve warm with butter, jam, or honey. It’s perfect for sandwiches, toast, or alongside soups and stews.
• Storage: Store leftovers in an airtight container or zip-top bag at room temperature for up to 3 days.
• Freezing Option: Wrap in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature and reheat on a skillet for a fresh taste.

Helpful Notes

1. For added flavor, sprinkle garlic powder or herbs like rosemary and thyme into the dough before kneading.
2. If the dough feels too sticky while kneading, add flour 1 tablespoon at a time until smooth.
3. To achieve a softer crust, brush the cooked bread with melted butter immediately after cooking.

FAQs

1. Can I use active dry yeast instead of instant yeast?
   Yes! Dissolve 1 teaspoon of active dry yeast in warm water with a pinch of sugar and let it sit for 5–10 minutes until frothy before mixing it into the dough.
2. What if I don’t have olive oil?
   You can substitute it with melted butter, vegetable oil, or sunflower oil for a similar texture.
3. How do I know if the bread is cooked through?
   Tap the bottom of the bread—it should sound hollow when done. If unsure, cook for an extra 2–3 minutes over low heat.
4. Can I make this dough ahead of time?
   Yes! Prepare the dough, let it rise, and refrigerate overnight. Allow it to come to room temperature before shaping and cooking.
5. Can I make stuffed bread with this recipe?
   Absolutely! Add fillings like cheese, garlic butter, or cooked vegetables inside the dough before shaping.

Final Thoughts

This No-Oven Stovetop Bread is proof that homemade bread can be simple, delicious, and convenient—no oven required. It’s perfect for those times when you’re craving fresh bread but want to skip the long baking process. I love how versatile this recipe is—whether you’re using it for sandwiches, dipping, or snacking, it always delivers.

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With just a few pantry staples and a skillet, you can make bakery-quality bread in under an hour. So whether you’re a beginner baker or an experienced cook looking for a quick solution, this recipe is sure to become a favorite. Give it a try and enjoy warm, fluffy bread anytime you want!