Stovetop Bread (Printable)
Soft, fluffy bread cooked in a skillet—no oven required for this quick, homemade loaf.
# What's Needed:
→ Dough
01 - 2 ½ cups all-purpose flour
02 - 1 ½ teaspoons instant dry yeast
03 - 1 teaspoon sugar
04 - 1 teaspoon salt
05 - 1 tablespoon olive oil (plus extra for greasing)
06 - 1 cup warm water (about 110°F)
# How to Make It:
01 - In a large mixing bowl, combine flour, yeast, sugar, and salt. Mix well until evenly distributed.
02 - Add warm water and olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
05 - Punch down the risen dough, then shape it into a round loaf.
06 - Grease a heavy-bottomed skillet or nonstick pan with olive oil. Place dough in the center and cover with a tight-fitting lid.
07 - Cook over the lowest heat possible for 15 minutes. Check occasionally to ensure the bottom is not burning.
08 - Carefully flip the bread with a spatula, cover, and cook for another 12–15 minutes until the other side is golden brown and the bread sounds hollow when tapped.
09 - Remove from pan and let cool on a wire rack for at least 15 minutes before slicing.
# Tips for Success:
01 -
- No oven required which means fresh bread is possible in any kitchen
- The texture is incredibly soft with a beautiful golden crust that develops from the pan
02 -
- Low heat is non negotiable here because high heat will burn the bottom before the inside cooks through
- A tight fitting lid creates the steam environment that makes the bread puff up beautifully
03 -
- The hollow tap test is the most reliable way to know when your bread is done
- Resist the urge to lift the lid too often because you need that trapped steam