No Oven Stovetop Bread

• Prep Time: 15 minutes

• Rising Time: 1 hour

• Cook Time: 25–30 minutes

• Total Time: ~1 hour 45 minutes

• Yield: 1 round loaf (about 6–8 slices)

• Intensity: Low (Beginner-friendly)

 Ingredients

Basic Dough:

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

• 2 teaspoons sugar

• 1 teaspoon salt

• 1 ½ teaspoons instant yeast (or active dry yeast)

• ¾ cup warm water (100–110°F)

• 1 tablespoon olive oil (plus more for greasing)

Optional Flavor Boosters:

• 1 clove garlic, finely grated (for savory dough)

• 1 teaspoon dried herbs (thyme, oregano, rosemary)

• 1 tablespoon yogurt (for extra tenderness)

Equipment Needed

• Deep skillet or frying pan with a tight-fitting lid (preferably nonstick or cast iron)

• Mixing bowl

• Wooden spoon or silicone spatula

• Clean kitchen towel

• Parchment paper (optional, for extra lift)

• Tongs or wide spatula

 Step-by-Step Instructions

Step 1: Make the Dough

1. In a mixing bowl, combine:

   • 2 cups flour

   • 2 tsp sugar

   • 1 tsp salt

   • 1 ½ tsp instant yeast

2. Slowly stir in warm water and olive oil. Mix with a spoon or hands until a shaggy dough forms.

3. Knead for 8–10 minutes on a lightly floured surface until smooth and elastic. You can also use a stand mixer with a dough hook.

Dough too sticky? Add 1 tablespoon flour at a time until manageable.

Step 2: First Rise

1. Lightly grease the bowl with oil and place the dough back in.

2. Cover with a clean towel or plastic wrap and let rise in a warm spot for 1 hour, or until doubled in size.

Pro tip: If your kitchen is cold, place the bowl inside your (off) microwave with a mug of hot water to create a warm environment.

Step 3: Shape the Dough

1. Once risen, punch down the dough to release air.

2. Shape into a smooth round or oval loaf, tucking the edges underneath.

3. Let it rest, covered with a towel, for 10–15 minutes while you prep your pan.

Step 4: Cook on the Stovetop

1. Heat a nonstick or cast iron skillet over low to medium-low heat for 3–5 minutes.

2. Lightly brush the pan with olive oil.

3. Gently place the dough in the center.

4. Cover with a tight-fitting lid and cook on low heat for 12–15 minutes.

Don’t open the lid too often—steam helps it rise and stay soft.

5. After 15 minutes, carefully flip the bread using a spatula or tongs.

6. Cover again and cook the other side for another 10–12 minutes, or until golden and the bread sounds hollow when tapped.

Step 5: Cool and Serve

1. Remove the bread and place on a wire rack or towel to cool for at least 10 minutes before slicing.

2. Serve warm with butter, dips, or as a sandwich base.

 Flavor Variations

• Garlic Herb: Add garlic and dried herbs to the dough for aromatic flavor.

• Cheesy: Mix ¼ cup grated cheese into the dough before cooking.

• Sweet: Replace the olive oil with melted butter and add a sprinkle of cinnamon and sugar to the top before cooking.

 Storage & Reheating

• Room Temperature: Store in a sealed container or bread bag for 2–3 days.

• Freezer: Wrap in foil and freeze for up to 2 months. Thaw and warm in a covered pan for a few minutes.

• To Reheat: Slice and toast in a dry pan or warm in the microwave for 15 seconds.

 Nutrition Information (Per Slice, ~1 of 8)

Note: Nutrition varies based on exact ingredients used.