Why You’ll Love This Recipe
I love how I can make fresh bread without heating up the whole kitchen. It’s beginner-friendly, requires minimal ingredients, and works beautifully for breakfast, sandwiches, or alongside soups and stews. Plus, the stovetop method gives me more control over the crust and texture.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 cups all-purpose flour
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2 teaspoons instant yeast
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1 teaspoon sugar
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1 teaspoon salt
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1 cup warm water (plus a little extra if needed)
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2 tablespoons olive oil (plus extra for greasing)
Directions
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I mix the flour, yeast, sugar, and salt in a large bowl.
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I add the warm water and olive oil, stirring until the dough starts to come together.
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I knead the dough on a floured surface for 6–8 minutes until smooth and elastic.
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I place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour or until doubled in size.
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I punch down the dough and divide it into equal portions, shaping each into a round or oval.
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I preheat a heavy-bottomed skillet or non-stick pan over low-medium heat.
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I cook each bread portion for 5–7 minutes per side, until golden brown and cooked through, adjusting the heat as needed to prevent burning.
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I transfer the bread to a wire rack to cool slightly before serving.
Servings And Timing
This recipe makes 6 small breads or 3 large ones and takes about 1 hour 20 minutes total, including rising time.
Variations
I sometimes sprinkle sesame seeds or herbs on top before cooking for extra flavor. For a sweeter version, I add a tablespoon of honey to the dough. If I want a whole wheat option, I swap half the flour for whole wheat flour and add a touch more water.
Storage/Reheating
I store the bread in an airtight container at room temperature for up to 2 days. To reheat, I warm it in a skillet for a couple of minutes on each side or wrap it in foil and heat it in a low oven. It also freezes well—just thaw and reheat before serving.
FAQs
Can I Make This Without Yeast?
Yes, I replace the yeast with 2 teaspoons of baking powder and skip the rise time for a quick bread.
Can I Use A Cast-Iron Skillet?
Absolutely—cast iron works perfectly and gives a nice crust.
How Do I Know It’s Cooked Through?
I gently press the bread; it should spring back and sound hollow when tapped on the bottom.
Can I Add Fillings?
Yes, I sometimes stuff the bread with cheese, herbs, or cooked vegetables before cooking.
Is This Bread Good For Sandwiches?
Yes, especially if you make larger rounds—just slice them horizontally once cooled.
Conclusion
I find this no-oven stovetop bread to be an incredibly handy recipe, especially when I want fresh bread quickly and without fuss. It’s soft, flavorful, and endlessly adaptable, making it a staple in my kitchen for both everyday meals and special occasions.
Print
No-Oven Stovetop Bread
- Total Time: 35 minutes
- Yield: 6–8 flatbreads
- Diet: Vegetarian
Description
Soft, fluffy homemade bread cooked entirely on the stovetop—no oven needed.
Ingredients
2 cups all-purpose flour (plus extra for dusting)
2 tsp baking powder
½ tsp salt
2 tbsp sugar (optional, for a slightly sweet bread)
2 tbsp olive oil (plus more for cooking)
¾ cup warm water (plus more as needed)
Instructions
In a large bowl, mix flour, baking powder, salt, and sugar (if using).
Add olive oil and warm water, stirring until a dough forms.
Knead the dough on a floured surface for 5–6 minutes until smooth.
Cover with a damp cloth and let rest for 20 minutes.
Divide the dough into 6–8 equal pieces and roll each into a circle about ¼ inch thick.
Heat a non-stick skillet over medium heat and lightly grease with olive oil.
Cook each bread round for 2–3 minutes per side, until golden brown spots appear.
Serve warm or store in an airtight container for up to 2 days.
Notes
Add herbs like rosemary or thyme for extra flavor.
Swap all-purpose flour for whole wheat flour for a healthier version.
Best served fresh, but can be reheated in a skillet or toaster.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread, Side Dish, Quick Recipes
- Method: Stovetop
- Cuisine: Global, Homemade Bread
