Soft Stovetop Bread Without Oven (Printable)

Soft, tender bread cooked in a skillet using simple ingredients and basic techniques for homemade results.

# 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 (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 vigorously 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 area for 1 hour until doubled in bulk.
05 - Punch down risen dough to release air, then shape into a round, smooth loaf.
06 - Coat a heavy-bottomed skillet or nonstick pan generously with olive oil and place shaped dough in the center.
07 - Cover with a tight-fitting lid and cook over the lowest heat setting for 15 minutes, checking occasionally to prevent burning.
08 - Carefully flip the bread using a spatula. Cover and cook for 12 to 15 minutes until golden brown and hollow when tapped.
09 - Transfer bread to a wire rack and cool for at least 15 minutes before slicing.

# Expert Suggestions:

01 -
  • No oven means no preheating and no heating up your entire kitchen in summer
  • The texture develops this incredible crispy bottom and pillowy soft top that oven bread sometimes misses
02 -
  • Low heat is non-negotiable here. Too hot and you will burn the bottom before the inside cooks through.
  • The tight-fitting lid creates steam that essentially turns your skillet into a mini oven. Do not peek too often.
03 -
  • Add dried herbs directly to the flour mixture for even distribution throughout the crumb
  • A sprinkle of coarse salt on top right before cooking gives it a bakery finish

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