Stovetop Bread (Print)

Soft, fluffy bread cooked on the stovetop—no oven needed. Ready in under 2 hours with just 6 basic ingredients.

# 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 (about 110°F)

# How To Make It:

01 - In a large mixing bowl, whisk together flour, yeast, sugar, and salt until thoroughly blended.
02 - Pour in warm water and olive oil. Stir with a wooden spoon until a shaggy, sticky dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8 to 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 risen dough and shape into a round loaf by tucking edges underneath.
06 - Grease a heavy-bottomed skillet or nonstick pan with olive oil and place the shaped dough in the center.
07 - Cover pan with a tight-fitting lid and cook over the lowest heat setting for 15 minutes, checking occasionally to prevent burning.
08 - Carefully flip bread with a spatula, cover, and cook for 12 to 15 minutes until golden brown and hollow when tapped.
09 - Remove bread from pan and cool on a wire rack for at least 15 minutes before slicing to prevent crumbling.

# Expert Advice:

01 -
  • It turns basic pantry staples into the most incredible fresh bread in under two hours
  • The bottom develops this irresistible crust while the inside stays impossibly soft
02 -
  • Low and slow heat is nonnegotiable because high heat will burn the bottom before the inside cooks through
  • The lid creates a mini oven effect, trapping steam that keeps the bread soft inside
03 -
  • Add dried herbs like rosemary or thyme directly into the flour mixture for aromatic variation
  • Let the bread rest for at least 15 minutes before slicing or the texture will suffer

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