Description
Homemade No-Oven Stovetop Bread delivers rustic comfort without traditional baking methods. Skillful techniques and simple ingredients merge to create a delightful loaf you can craft right on your stovetop, offering a quick and satisfying bread experience.
Ingredients
Scale
Main Ingredients:
- 2.5 cups (590 ml) all-purpose flour
- 3/4 cup (180 ml) warm water
- 2 tablespoons (30 ml) olive oil
Leavening Agents:
- 1 teaspoon instant yeast
Seasoning:
- 1 teaspoon sugar
- 1 teaspoon salt
Instructions
- In a spacious mixing vessel, amalgamate flour, sugar, salt, and instant yeast, creating a uniform dry mixture.
- Introduce warm water and olive oil into the dry ingredients, gently stirring until a cohesive dough emerges.
- Transfer the nascent dough onto a flour-dusted work surface, then vigorously knead for 8-10 minutes until achieving a silky, pliable texture.
- Nestle the kneaded dough into a lightly oiled bowl, drape with a pristine kitchen cloth, and allow to rest in a draft-free, warm environment for approximately 60 minutes or until volume doubles.
- Deflate the risen dough by pressing firmly, expelling trapped air bubbles.
- Partition the dough into 24 relatively uniform segments, molding each into petite rounds or gentle ovals.
- Warm a non-stick skillet over low heat (around 300°F), applying a gossamer layer of oil to prevent adherence.
- Position a single dough portion into the prepared pan, covering with a tight-fitting lid to trap steam.
- Cook for 5-7 minutes, monitoring the underside until it transforms into a golden-brown landscape.
- Gently invert the bread, continuing cooking for an additional 5-7 minutes under lid until achieving uniform coloration and complete doneness.
- Iterate the cooking process with remaining dough segments.
- Allow breads to cool momentarily before slicing, presenting either warm or at ambient temperature.
Notes
- Regulate heat carefully to prevent burning, as stovetop bread can quickly go from golden to charred due to direct pan contact.
- Check dough’s hydration by feeling its texture; slightly sticky dough creates softer, more tender bread with better rise.
- Use cast iron skillet for more even heat distribution and crispier exterior when cooking no-oven bread.
- Try adding herbs like rosemary or thyme directly into dough for enhanced flavor profile without changing core technique.
- Prep Time: 75 minutes
- Cook Time: 2 hours 30 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 137 kcal
- Sugar: 0.13 g
- Sodium: 138 mg
- Fat: 3.2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3.7 g
- Cholesterol: 0 mg