No-Oven Stovetop Bread

by

No-Oven Stovetop Bread

Why You’ll Love This Recipe

This No-Oven Stovetop Bread is a simple, rustic loaf that requires no oven or fancy equipment—just a stovetop and a heavy-bottomed pan. Whether you’re camping, living in a small kitchen, or your oven is out of commission, this bread delivers a soft interior, slightly crisp crust, and delicious homemade flavor.

Ingredients

  • 3 cups all-purpose flour (plus extra for dusting)
  • 1 tablespoon sugar
  • 1 packet (2¼ teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1 cup warm water (about 110°F/45°C)
  • 2 tablespoons olive oil (or melted butter)

Instructions

Step 1: Activate the Yeast

  • In a large mixing bowl, combine the warm water, sugar, and yeast.
  • Stir gently and let it sit for 5–10 minutes until the mixture becomes frothy.
  • If the yeast doesn’t foam up, it may be expired, and you’ll need fresh yeast.

Step 2: Make the Dough

  • Add the flour, salt, and olive oil (or melted butter) to the yeast mixture.
  • Stir with a wooden spoon or spatula until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky but not sticky.

Step 3: Let the Dough Rise

  • Lightly grease a clean bowl with oil or cooking spray.
  • Place the dough in the bowl, turning it once to coat with oil.
  • Cover with a damp kitchen towel or plastic wrap and let it rise in a warm place for 1–2 hours, or until doubled in size.

Step 4: Shape the Bread

  • Punch the dough down to release air bubbles.
  • Turn it onto a floured surface and shape it into a round or oval loaf.
  • Sprinkle a little flour on top for a rustic look, if desired.

Step 5: Preheat the Pan

  • Heat a heavy-bottomed skillet, Dutch oven, or tawa (flat griddle) over medium-low heat.
  • If using a skillet or Dutch oven, cover it with a lid to trap steam and bake evenly.

Step 6: Cook the Bread

  • Carefully place the shaped dough into the preheated pan.
  • Cover with a lid and cook for 15–20 minutes, checking occasionally to ensure the bottom isn’t burning.
  • Rotate the bread halfway through for even cooking.
  • Flip the bread over and cook the other side, covered, for another 15–20 minutes.
  • The bread is done when it sounds hollow when tapped on the bottom and has a golden-brown crust.

Step 7: Cool and Serve

  • Remove the bread from the pan and let it cool on a wire rack for 10–15 minutes before slicing.
  • Serve warm with butter, jam, or your favorite toppings.

Tips for Success

  • Consistent Heat – Use a heavy-bottomed pan (cast iron works best) to distribute heat evenly and prevent burning.
  • Test for Doneness – If unsure, insert a thermometer into the center—it should read 190–200°F (88–93°C).
  • Add Flavor Variations – Mix in herbs like rosemary or thyme, grated cheese, or seeds like sesame or poppy for extra flavor.
  • Storage – Store leftovers in an airtight container at room temperature for up to 2 days. Reheat slices on the stovetop or in a toaster for best results.

Why You’ll Love This Recipe

This No-Oven Stovetop Bread proves that you don’t need an oven to make fresh, homemade bread. It’s easy to customize and perfect for situations where traditional baking isn’t an option. The result is a warm, comforting loaf with a satisfying texture and aroma that fills your home—or campsite—with happiness.

Try this recipe and enjoy homemade bread anytime, anywhere!

Leave a Comment