How to Make No-Oven Stovetop Bread
1. Mix the Dough
In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. Add flour, salt, and olive oil, mixing until a soft dough forms.
2. Knead and Rise
Knead the dough for 8–10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
3. Shape the Bread
Punch down the dough, shape it into a round loaf (or divide into smaller rounds), and let it rest for another 10 minutes.
4. Cook on the Stovetop
Heat a heavy-bottomed skillet or nonstick pan over very low heat. Lightly grease the pan. Place the dough inside, cover with a tight-fitting lid, and cook for 15–20 minutes per side. The lid helps trap steam, mimicking an oven environment.
5. Check for Doneness
The bread should be golden on both sides and sound hollow when tapped. If needed, cook a little longer on low heat to ensure the center is cooked through.
Tips for Success
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Use low heat – High heat will burn the outside before the inside is cooked.
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Try different pans – A cast-iron skillet or Dutch oven works best for even heat.
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Get creative – Mix in herbs, cheese, or seeds for extra flavor.
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Store smart – Wrap cooled bread in a cloth or airtight container to keep it soft.
Serving Ideas
This stovetop bread is versatile—slice it warm with butter, serve it alongside soups and stews, or use it as sandwich bread. Toasted leftovers make excellent garlic bread or breakfast toast with jam.
Final Thoughts
No-Oven Stovetop Bread is proof that you don’t need fancy equipment to enjoy the comfort of homemade bread. With a handful of ingredients and a simple skillet, you can turn out a loaf that’s soft, flavorful, and perfect for any meal. It’s the ultimate recipe for anyone craving the satisfaction of baking—without ever turning on the oven.
