Why You’ll Love This Recipe

This stovetop bread is simple to prepare and doesn’t require special equipment. It uses basic pantry staples, and the result is a soft and golden loaf with a tender crumb. Plus, it’s perfect for small kitchens, campers, or anyone seeking a no-bake bread option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Instant yeast
Sugar
Salt
Warm water
Olive oil or butter

Directions

Prepare the Dough:
In a large mixing bowl, combine flour, instant yeast, sugar, and salt. Gradually add warm water and mix until a soft dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Let it Rise:
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Shape and Rest:
Punch down the dough and shape it into a round or oval loaf. Let it rest for 10-15 minutes.
Cook on the Stovetop:
Heat a heavy-bottomed non-stick or cast iron skillet over low to medium heat. Lightly grease it with oil or butter. Place the dough in the pan and cover with a lid. Cook for 10-15 minutes on each side, flipping carefully once the bottom is golden brown.
Check Doneness:
Tap the bread; it should sound hollow. If unsure, use a thermometer to check for an internal temperature of about 190°F (88°C).
Cool and Serve:
Remove from pan and let cool on a wire rack before slicing.

Servings and Timing

Servings: 1 medium loaf (about 8 slices)
Preparation Time: 15 minutes
Rising Time: 1 hour
Cooking Time: 20-30 minutes
Total Time: Approximately 1 hour and 45 minutes

Variations

Herb Bread: Add chopped rosemary, thyme, or oregano to the dough for added flavor.
Garlic Butter Crust: Brush the bread with garlic butter before cooking.
Whole Wheat Version: Substitute half the all-purpose flour with whole wheat flour for a healthier loaf.

Storage/Reheating

Storage: Keep leftover bread in an airtight container at room temperature for up to 2 days.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature.
Reheating: Reheat slices on a skillet or in the microwave for 10-15 seconds.

FAQs

Can I make this bread without yeast?

Yes, but you’ll need to use a baking powder or baking soda substitute, which will result in a denser texture.

What type of pan works best?

A heavy-bottomed non-stick skillet or cast iron pan gives the best results.

Do I need to preheat the pan?

Yes, preheating helps create a golden crust.

Can I use whole wheat flour?

Yes, replace up to 50% of the flour with whole wheat for a hearty version.

How do I know when it’s cooked through?

It should sound hollow when tapped, or reach an internal temperature of 190°F (88°C).

Can I double the recipe?

Yes, but cook in batches or use a larger skillet.

Is it possible to bake it in a Dutch oven on the stove?

Yes, a Dutch oven provides even heat and works well.

Can I stuff it with cheese or herbs?

Absolutely. Add fillings before shaping the dough.

Why is my bread dough sticky?

Add a little more flour while kneading, but avoid too much to keep the bread soft.

What oil is best?

Olive oil adds flavor, but any neutral oil or melted butter will work.

Conclusion

This no-oven stovetop bread is a game-changer for those looking to make fresh, homemade bread without the need for baking. With a tender interior and crisp crust, it’s a perfect side to any meal or a delicious snack on its own.