Description
Homemade no-oven stovetop bread brings rustic comfort to kitchens without traditional baking equipment. Quick preparation and simple ingredients make this method accessible for home cooks seeking fresh, warm bread.
Ingredients
Scale
- 2 ½ cups/590 ml all-purpose flour
- ¾ cup/180 ml warm water
- 2 tsps/10 ml instant yeast
- 2 tsps/10 ml sugar
- 1 tsp/5 ml salt
- 2 tbsps/30 ml vegetable oil or melted butter
Instructions
- Yeast Activation: Whisk yeast with warm liquid and sweetener until frothy, signaling active fermentation.
- Dough Formation: Blend flour and salt in a large bowl, then integrate yeast mixture, oil, and water, kneading into a smooth, elastic consistency.
- Dough Conditioning: Manipulate dough on a floured surface, working it until achieving a silky texture with developed gluten structure.
- First Proofing: Place dough in a lightly oiled container, cover with a damp cloth, and let rise in a warm spot until volume doubles.
- Shaping: Gently deflate proofed dough and shape into a circular or oval form sized for your cooking vessel.
- Skillet Preparation: Lightly grease a nonstick skillet or heavy pot with a lid, carefully positioning the shaped dough inside.
- Stovetop Baking: Cook on low heat with lid closed, allowing first side to develop a golden crust for 12-15 minutes.
- Final Cooking: Flip bread, continue cooking the opposite side for 10-12 minutes until achieving a rich, bronze exterior.
- Finishing: Transfer to a cooling rack, letting bread rest and settle before slicing into serving portions.
Notes
- Activate Yeast Precisely: Ensure water temperature sits between 100-110°F to wake up yeast without killing microorganisms, creating perfect frothy bloom.
- Knead with Confidence: Develop gluten structure by applying consistent, firm pressure during 8-10 minute kneading process, creating elastic, smooth dough texture that supports bread’s structure.
- Manage Moisture Carefully: Control humidity inside cooking vessel by using lid slightly ajar or keeping moisture-wicking cloth nearby, preventing excessive condensation that might make bread soggy.
- Customize Heat Management: Use cast-iron skillet or heavy-bottomed pan for even heat distribution, rotating bread midway through cooking to achieve uniform golden-brown crust without burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 180
- Sugar: 1.5 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg