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No-Oven Stovetop Bread


  • 3 cups all-purpose flour (plus extra for dusting)
  • 1 tablespoon sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon salt
  • 1 cup warm water (about 110°F/45°C)
  • 2 tablespoons olive oil (or melted butter)
  • Optional: 1–2 tablespoons sesame seeds, poppy seeds, or dried herbs for topping

Step-by-Step Instructions

1. Activate the Yeast

  1. In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes, until the mixture becomes frothy. This indicates the yeast is active.

2. Make the Dough

  1. In a large mixing bowl, whisk together the flour and salt.
  2. Add the activated yeast mixture and olive oil (or melted butter) to the dry ingredients. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

3. Let the Dough Rise

  1. Lightly grease a clean bowl with oil and place the dough inside, turning it to coat all sides.
  2. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for 1 hour, or until doubled in size.

4. Shape the Bread

  1. Once the dough has risen, punch it down to release any air bubbles.
  2. Shape the dough into a round or oval loaf and place it on a piece of parchment paper sprinkled with cornmeal (for easy handling).

5. Preheat the Pan

  1. Heat a heavy-bottomed skillet or Dutch oven over medium-low heat. If using a Dutch oven, place the lid on to preheat as well.

6. Cook the Bread

  1. Carefully transfer the shaped dough (on the parchment paper) into the preheated skillet or Dutch oven.
  2. Cover the skillet with a lid or inverted pot to trap steam, which helps create a crust.
  3. Cook the bread for 15–20 minutes per side, flipping carefully halfway through, until both sides are golden brown and the internal temperature reaches 190–200°F (88–93°C) when measured with a thermometer.

7. Cool and Serve

  1. Remove the bread from the skillet and let it cool on a wire rack for 10–15 minutes before slicing.
  2. Enjoy every bite of this warm, homemade stovetop bread!
  3. Perfect as a standalone treat or paired with butter, jam, soup, or your favorite sandwich fillings.

Tips for Success

  • Use Fresh Ingredients: Fresh yeast ensures proper rising and a fluffy texture.
  • Experiment with Toppings: Sprinkle sesame seeds, poppy seeds, or dried herbs on top before cooking for added flavor.
  • Adjust Heat: Keep the heat low to medium-low to avoid burning the crust before the inside is fully cooked.
  • Store Leftovers: Store in an airtight container or resealable bag at room temperature for up to 2 days. Reheat slices in a skillet or toaster for extra crispiness.

Why This Recipe Works

This No-Oven Stovetop Bread uses the magic of yeast and steam to create a soft, chewy loaf with a golden crust—all without the need for an oven. The stovetop method traps heat and moisture, mimicking the environment of a traditional oven. Whether served as a standalone bread or customized with your favorite toppings, this recipe delivers big on taste and simplicity without requiring advanced baking skills.

Conclusion: A Dish Everyone Will Love

Whether you’re craving something warm and comforting, looking for a way to elevate your bread game, or simply want to enjoy a homemade treat, this No-Oven Stovetop Bread is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can tailor it to suit any occasion.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this bread might just inspire others to try it too! 🍴✨