Stovetop Bread (Print Version)

Soft, fluffy bread cooked on the stovetop in a skillet—no oven required for this easy homemade loaf.

# What You'll 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 (about 110°F)

# Directions:

01 - In a large mixing bowl, combine flour, yeast, sugar, and salt. Mix well to distribute evenly.
02 - Add warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms and all flour is incorporated.
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 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.

# Expert Tips:

01 -
  • No oven required, making it perfect for dorm rooms, camping, or tiny kitchens like mine was
  • From start to finish, youll have fresh bread in under 2 hours, faster than most traditional recipes
  • The stovetop method creates an incredibly tender crumb and crust that rivals any bakery loaf
02 -
  • Low and slow heat is absolutely critical, or youll end up with a burned outside and raw inside
  • The tight-fitting lid creates a mini-oven effect, trapping steam that helps the bread bake evenly
  • Your dough is properly kneaded when you can stretch a small piece thin enough to see light through without tearing
03 -
  • Weighing your flour instead of using cup measurements will give you consistent results every time
  • If your kitchen is cold, let the dough rise in the oven with just the light on for warmth

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