Stovetop Bread (Print version)

Soft skillet bread made entirely on the stove. No oven required for this fluffy, golden loaf ready in under two hours.

# 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, combine flour, yeast, sugar, and salt. Mix well until evenly distributed.
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 to release air, 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 golden brown and hollow when tapped.
09 - Remove from pan and let cool on a wire rack for at least 15 minutes before slicing.

# Expert suggestions:

01 -
  • No oven means no heating up your entire kitchen, which is pure magic during summer or in small spaces where every degree counts
  • The texture is incredibly soft and tender, with a bottom that gets wonderfully golden and slightly crisp from direct skillet contact
  • From start to finish, you have fresh bread in under two hours, including rise time, which feels like cheating but tastes like heaven
02 -
  • Low and slow is absolutely critical here because high heat will burn the bottom before the inside has a chance to cook through completely
  • The heavy lid creates steam inside the pan which helps the bread bake evenly, so make sure your lid fits tightly to trap all that moisture
  • If your bread sounds dense when tapped instead of hollow, it needs more time, so do not be afraid to cook it for an extra few minutes on each side
03 -
  • If the bottom is browning too fast, slide a heat diffuser or a smaller skillet under your pan to distribute the heat more gently
  • Letting the bread cool completely before storing it in a paper bag will maintain that perfect texture and prevent it from getting soggy

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