🍞 No-Oven Stovetop Bread Recipe

Perfect for: Breakfast, snacks, or serving with soups and stews
Yields: 1 loaf (about 8–10 slices)
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: ~45 minutes
Calories per slice: ~100-120 kcal (depending on size)

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🧺 Ingredients

For the Bread:

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 2 tablespoons sugar (optional, for a slight sweetness)

• 2 tablespoons olive oil (or vegetable oil)

• ¾ cup milk (or water)

• 1 tablespoon butter (for greasing the pan)

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🧁 Instructions

Step 1: Prepare the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar (if using).

2. Mix well to ensure the baking powder is evenly distributed throughout the flour.

Step 2: Add the Wet Ingredients

1. Make a well in the center of the dry ingredients and add the olive oil and milk (or water).

2. Stir the mixture with a spoon or your hands until a dough forms. The dough should be soft and slightly sticky but not too wet. If it’s too dry, add a little more milk, one tablespoon at a time.

Step 3: Knead the Dough

1. Turn the dough out onto a lightly floured surface and knead gently for about 2-3 minutes until it becomes smooth and elastic. You don’t need to knead it for long; just enough to bring the dough together.

2. Once kneaded, shape the dough into a round or oval loaf, depending on your preference.

Step 4: Prepare the Pan

1. Heat a non-stick frying pan or cast-iron skillet on low to medium heat.

2. Lightly grease the pan with butter to prevent the bread from sticking.

Step 5: Cook the Bread

1. Place the dough into the heated pan. You may want to flatten it slightly with your hands to ensure it fits the pan.

2. Cover the pan with a lid or a large metal bowl to create a mini-oven effect, which will help the bread cook evenly.

3. Cook on low heat for about 15-20 minutes on one side, checking occasionally to ensure it’s not burning.

4. After 15-20 minutes, flip the bread over using a spatula or tongs, cover again, and cook for another 10–15 minutes on the other side.

5. The bread is done when the outside is golden brown and the inside is fully cooked through (you can test by poking the center with a toothpick — it should come out clean).

Step 6: Let It Cool

1. Remove the bread from the pan and place it on a cooling rack or a plate. Let it cool for a few minutes before slicing.

2. Slice into thick pieces and serve with butter, jam, or your favorite spread.

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💡 Tips & Tricks

• Flavor Variations: You can easily flavor this bread by adding herbs (like rosemary or thyme), garlic powder, or even cheese into the dough before cooking.

• Sweet Version: Add 1 teaspoon of cinnamon and ½ cup of raisins or chopped dried fruits for a sweet version of this stovetop bread.

• Topping Ideas: Once the bread is done, brush the top with melted butter or sprinkle it with sea salt for added flavor.

• For a crusty bottom: If you want a crispy crust on the bottom, cook the bread over a slightly higher heat, but be sure to monitor it closely to prevent burning.

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🧊 Storage

• Room Temperature: Store any leftover bread in an airtight container or wrapped in a cloth for up to 2-3 days.

• Freezing: You can freeze the bread for up to 1 month. To reheat, simply toast the slices or warm them up in a pan.

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🥰 Who Will Love This Bread?

• Anyone without an oven — if you live in a small space, don’t have access to an oven, or just want to avoid using it on hot days, this recipe is a perfect solution.

• Busy bakers who want homemade bread without waiting for it to rise for hours.

• Bread lovers who enjoy a warm, soft loaf without too much effort.

• Home cooks looking to make quick, homemade bread to go with a meal.