Description
This No-Oven Stovetop Bread is soft, fluffy, and golden, made entirely on the stovetop—no oven needed! Perfect for sandwiches, wraps, or pairing with soups, this easy skillet bread uses simple pantry staples and comes together with minimal effort. Ideal for small kitchens, hot days, or quick homemade bread anytime.
Ingredients
- 2 cups all-purpose flour (or half all-purpose, half whole wheat)
- 1 teaspoon instant yeast (or 1¼ tsp active dry yeast)
- ¾ cup warm water
- 1 teaspoon sugar (for activating yeast if using active dry)
- ½ teaspoon salt
- 1 tablespoon olive oil or melted butter (plus more for cooking)
Instructions
- Activate yeast (if using active dry): Mix with warm water and sugar, let sit 5–10 mins until bubbly. Skip this step if using instant yeast.
- In a large bowl, combine flour, salt, and oil. Gradually add water (with yeast) to form a soft dough.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Divide dough into 6 small pieces or 2–3 larger ones. Shape into rounds or discs.
- Heat a non-stick or cast iron skillet over medium-low heat. Lightly oil the pan.
- Cook each bread round for 4–5 minutes per side, flipping once, until golden and cooked through.
- Let cool slightly before serving.
Notes
- Add garlic, herbs, or cheese to the dough for extra flavor.
- For sweet bread, mix in cinnamon and honey.
- Use dairy-free milk instead of water for a richer texture.
- Brush warm bread with butter and herbs after cooking.
- Freeze cooled bread for up to 2 months. Reheat in skillet, toaster, or microwave.
