No-Oven Stovetop Bread

No-Oven Stovetop Bread

Prep time: 10 minutes
Rise time: 1 to 1.5 hours
Cook time: 20-25 minutes
Total: About 1.5 to 2 hours

Ingredients:

• 2 cups all-purpose flour (plus extra for dusting)

• 1 tsp sugar

• 1 tsp salt

• 1 tbsp active dry yeast

• ¾ cup warm water (about 110°F / 43°C)

• 1 tbsp olive oil (plus extra for cooking)

Equipment:

• Large mixing bowl

• Clean kitchen towel or plastic wrap

• Heavy-bottomed skillet or non-stick pan with lid (10-12 inch)

• Spatula or tongs

Instructions:

Step 1: Activate the yeast

1. In a small bowl, mix the warm water with the sugar and yeast.

2. Let it sit for about 5-10 minutes until it becomes frothy and bubbly. This means the yeast is active.

Step 2: Make the dough

1. In a large bowl, combine the flour and salt.

2. Add the yeast mixture and olive oil to the flour.

3. Mix with a spoon or your hands until it forms a rough dough.

Step 3: Knead the dough

1. Lightly flour a clean surface.

2. Knead the dough for about 8-10 minutes until smooth and elastic. Add a little flour if it’s too sticky, but try to keep the dough soft.

Step 4: First rise

1. Lightly oil a clean bowl and place the dough inside.

2. Cover with a damp towel or plastic wrap.

3. Let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

Step 5: Shape the dough

1. Punch down the risen dough to release air bubbles.

2. Shape it into a round loaf, flatten slightly to about 1.5 inches thick so it cooks evenly.

Step 6: Cook the bread on stovetop

1. Heat a heavy-bottomed skillet or non-stick pan over low to medium-low heat.

2. Lightly grease the pan with olive oil or butter.

3. Place the dough in the pan, cover with a lid.

4. Cook for about 10-12 minutes until the bottom is golden brown.

5. Carefully flip the bread using a spatula or tongs. Cover again and cook the other side for another 8-12 minutes.

6. Check for doneness by tapping the bread; it should sound hollow and feel firm.

Step 7: Cool and enjoy

1. Remove the bread from the pan and let it cool on a wire rack for 15 minutes before slicing.

2. Enjoy warm with butter, jam, or your favorite spread!

Tips:

• Use a heavy pan for even heat distribution.

• Keep the heat low to avoid burning the bread before it cooks through.

• If you want a crispier crust, after cooking both sides, remove the lid and cook for 1-2 more minutes to dry out the crust a little.

Would you like variations? Like adding herbs, garlic, or making it whole wheat? Or do you want a quick flatbread style instead?