Stovetop Bread (Printable Version)

Soft, fluffy bread made entirely on the stovetop—no oven required.

# What You Need:

→ 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 (110°F)

# How To Make It:

01 - In a large mixing bowl, combine flour, yeast, sugar, and salt. Mix thoroughly until evenly distributed.
02 - Pour warm water and olive oil into the dry ingredients. Stir with a wooden spoon until a shaggy, sticky dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
05 - Punch down the risen dough to release air, then shape it into a round, smooth loaf.
06 - Grease a heavy-bottomed skillet or nonstick pan (10-12 inch) with olive oil. Place shaped dough in the center.
07 - Cover pan with a tight-fitting lid. Cook over the lowest possible heat for 15 minutes, checking occasionally to prevent burning.
08 - Carefully flip bread with a spatula, cover, and cook for 12-15 minutes until golden brown and hollow when tapped.
09 - Remove bread from pan and transfer to a wire rack. Let cool for at least 15 minutes before slicing.

# Expert Suggestions:

01 -
  • No oven means no heating up your kitchen in summer or waiting for preheating
  • From mixing bowl to warm bread in under two hours with almost no cleanup
  • The texture is incredibly soft inside with a crust that rivals bakery loaves
02 -
  • Low and slow heat prevents burning while allowing the bread to bake through completely
  • A tight fitting lid creates steam that mimics an oven environment for proper rising
  • The hollow tap test is your best indicator that the bread is fully cooked inside
03 -
  • If your stove runs hot, use a heat diffuser or stack a second skillet underneath to protect the bottom
  • Let the dough rise in a turned off oven with just the light on for consistent temperature

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