Easy bread for the stovetop without an oven: a traditional delight baked in a frying pan

Good hydration is essential
Dough should be soft but manageable
Dough that is too wet will not hold its shape
Testing Doneness:
Tap the bottom – it should sound hollow
Check the internal temperature
Look for a golden brown crust
Variations & Substitutions
Flour Options:
Use up to 50% whole wheat flour
Try bread flour for a firmer texture
Add oats for texture
Flavor ideas:
Mix herbs into dough
Add roasted garlic
Add cheese
Shape variations:
Make smaller rolls
Make flatbreads
Shape sandwich bread
Frequently asked questions
Q: Why hasn’t my bread risen?
A: Check the freshness of the yeast and the temperature of the water; too hot or too cold can kill the yeast.

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Q: Can I use active dry yeast instead of instant yeast?
A: Yes, but increase the activation time to 15 minutes.

Q: Why is my bread so dense?
A: The bread may not have been kneaded properly or the environment in which the bread is rising may be too cold.

Q: How do I prevent burning?
A: Use a heat diffuser if possible, keep the heat low, and check frequently.

Storage and Preparation Tips
Store in a paper bag at room temperature for 2-3 days
Freeze sliced ​​bread for up to 3 months
Refresh by lightly toasting
Do not refrigerate as this will speed up spoilage
Let cool completely before storing
This stovetop loaf is a versatile recipe that proves you don’t need an oven to enjoy fresh, homemade bread. Perfect for everyday meals or when you want to impress guests with your bread-making skills. Experiment with different toppings and flavors to make it your own!