No-Oven Stovetop Bread!!!

Step 4: First Rise

1. Lightly oil the mixing bowl and place the dough inside.
2. Cover it with a damp cloth or plastic wrap.
3. Let it rise in a warm spot for 30–45 minutes, or until it doubles in size.

Step 5: Shape the Bread

1. Punch down the dough to release excess air.
2. Shape it into a round or oval loaf, depending on the size of your pan.
3. Optional: Sprinkle with sesame seeds or herbs for added flavor.

Step 6: Cook on the Stovetop

1. Preheat a non-stick skillet or heavy-bottomed pan over low-medium heat.
2. Lightly grease the pan with oil or butter.
3. Place the shaped dough in the pan and cover with a lid.
4. Cook for 12–15 minutes on one side, then flip carefully and cook another 10–12 minutes.

Tip: Keep the heat low to avoid burning the bread. The lid traps steam, helping the bread cook evenly.

Step 7: Cool and Serve

1. Once golden brown and cooked through, transfer the bread to a wire rack to cool slightly.
2. Slice and enjoy while warm, or store in an airtight container for up to 2 days.

Serving Suggestions:

• Spread with butter, honey, or jam.
• Use as a sandwich base for fresh veggies, meats, or cheese.
• Pair with soups and stews for a comforting meal.

Why This Recipe Works

This No-Oven Stovetop Bread is soft, slightly chewy, and has a golden crust without ever stepping into the oven. The key is low, steady heat and a covered pan that simulates oven-like steam. Plus, it’s versatile — you can add flavors like garlic, herbs, or cheese to match your taste.

If you want, I can also create a foolproof version with step-by-step photos so you can see exactly how it should look at every stage. It makes it much easier to follow.

Do you want me to do that?