Making bread without an oven may sound challenging, but it’s surprisingly easy, and the results are delicious! This stovetop bread recipe is perfect for those who don’t have access to an oven or simply want to make bread without the extra heat. The method relies on a simple stovetop technique using a heavy-bottomed pan or skillet. The bread is soft, slightly chewy, and has a rustic, homemade flavor.
Prep Time: 15 minutes
Rest Time: 1 hour (for dough rising)
Cook Time: 20-25 minutes
Total Time: 1 hour 40 minutes
Serves: 6-8 people
Ingredients:
- For the dough:
- 2 cups (250g) all-purpose flour (plus extra for dusting)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 3/4 cup (180ml) warm water (not too hot, around 100°F/37°C)
- 2 tablespoons olive oil (or vegetable oil)
- 1/2 teaspoon baking powder (optional, for a lighter texture)
For cooking:
- 1-2 tablespoons butter or oil for greasing the pan (optional for a richer taste)
Equipment:
- Large mixing bowl
- Heavy-bottomed pan or skillet (cast iron works best)
- Rolling pin or hands for shaping the dough
- Lid to cover the pan (or aluminum foil)
- Kitchen towel or cloth for covering the dough during resting
Instructions:
Step 1: Activate the yeast
In a small bowl, combine 3/4 cup warm water and sugar. Stir to dissolve the sugar. Sprinkle the active dry yeast on top of the water and stir gently to combine.
Let the yeast sit for about 5-10 minutes. It should begin to foam and bubble, indicating that the yeast is active. If it doesn’t foam, the yeast may be expired, and you’ll need to start over with fresh yeast.
Step 2: Prepare the dough
In a large mixing bowl, combine the all-purpose flour, salt, and optional baking powder. Whisk them together to ensure an even distribution of the dry ingredients.
Once the yeast mixture is foamy, add it to the flour mixture, along with the olive oil.
Mix everything together using a wooden spoon or your hands until a rough dough forms. If the dough feels too dry, add a splash of warm water (a tablespoon at a time) until the dough comes together. If it’s too sticky, add a little more flour, but be careful not to overdo it.
Once the dough is shaggy, transfer it to a clean, floured surface. Begin kneading for about 5-8 minutes until the dough is smooth and elastic. If it sticks to your hands, dust with a little more flour as you go, but the dough should remain soft, not overly stiff.
Step 3: First rise (Resting the dough)
Shape the dough into a ball and place it in a clean, lightly oiled bowl. Cover it with a damp kitchen towel or cloth.
Allow the dough to rise in a warm place for 1 hour, or until it has doubled in size. If you don’t have a warm spot in your kitchen, you can preheat your stovetop to the lowest setting and place the bowl near the warmth, or use an oven with just the light on for extra warmth.
Step 4: Shaping the dough
Once the dough has risen, punch it down to release the air bubbles. Turn the dough out onto a lightly floured surface and gently shape it into a round or oval loaf, depending on your preference.
You can also divide the dough into two smaller portions to make individual round loaves or flatbreads. Use a rolling pin to roll the dough out into your desired thickness, around 1/2 inch thick for a soft, pillowy texture.
Step 5: Preparing the pan
Heat a heavy-bottomed skillet or pan over low to medium heat. If using a non-stick pan, no need to grease it; otherwise, add 1-2 tablespoons of butter or oil to lightly grease the pan.
Place the dough into the preheated pan, and cover with a lid or aluminum foil. This step is important because it traps the heat, allowing the bread to cook through without burning on the outside.
Step 6: Cooking the bread
Cook the dough on low to medium heat for 8-10 minutes. Do not rush the cooking process, as you need to ensure the bread cooks all the way through without burning.
After 8-10 minutes, check the bottom of the bread by lifting the edge with a spatula. It should have a golden-brown color and look crisp on the underside. If it’s not brown enough, cook for an additional 2-3 minutes.
Once the bottom has browned nicely, flip the bread over using tongs or a spatula. Cover again and cook for another 8-10 minutes, allowing the other side to cook through and turn golden brown.
Step 7: Serving and finishing
After both sides of the bread are golden brown and cooked through, remove the bread from the pan. Let it cool slightly on a wire rack or a clean towel.
Slice the bread and serve warm. It pairs wonderfully with butter, olive oil, or any savory dips like hummus, or you can use it to make sandwiches.
Notes:
Flour Variations: You can experiment with whole wheat flour, spelt flour, or a blend of white and whole wheat flour for a heartier bread. However, using only whole wheat flour will result in a denser loaf.
Yeast Alternatives: If you don’t have active dry yeast, you can use instant yeast, which doesn’t need to be dissolved in water. Add it directly to the dry ingredients.
Baking Powder Addition: The baking powder is optional but can add a bit of extra lightness to the dough. If you want a slightly fluffier texture, you can use both yeast and baking powder together.
Temperature Control: Since stovetop temperatures can vary, you may need to adjust the heat during cooking. If the bread is browning too quickly on the outside but remains raw inside, lower the heat. If it’s not browning at all, increase the heat slightly.
Flavoring the Bread: Add herbs, garlic, or cheese into the dough for a flavorful twist. Chopped rosemary, thyme, or garlic powder can be mixed into the dough before the first rise for aromatic results.
Storing the Bread: This bread is best eaten the same day, but if you have leftovers, store them in a sealed container at room temperature for up to 2 days. You can also freeze the bread for up to 3 months. Simply wrap it tightly in plastic wrap or aluminum foil, then place it in a ziplock bag. Reheat by briefly toasting slices or warming it on the stovetop.
Serving Suggestions: This bread is versatile! Use it for dipping into soup, as an accompaniment to pasta dishes, or even as a base for bruschetta. If you’re making sandwiches, this bread’s rustic texture will hold up nicely to heavier fillings like grilled vegetables or pulled pork.