🍞 No-Oven Stovetop Bread
📋 Ingredients:
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2 cups all-purpose flour
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1 tbsp baking powder
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1 tsp salt
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1 tbsp sugar
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1/4 cup unsalted butter, softened
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3/4 cup milk (dairy or non-dairy)
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Optional: 1 tsp herbs (such as rosemary, thyme, or garlic powder)
👩🍳 Instructions:
1. Prepare the dough
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In a large bowl, combine flour, baking powder, salt, and sugar.
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Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Slowly add the milk and mix until a dough forms (it will be a bit sticky).
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If using herbs, stir them in now.
2. Shape the dough
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Turn the dough out onto a floured surface. Knead gently 3–4 times to bring it together.
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Pat the dough into a rough round shape, about 1 1/2 to 2 inches thick.
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If you want to make individual pieces, divide the dough into 6 smaller portions and shape into rounds.
3. Cook on the stovetop
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Heat a non-stick skillet or heavy-bottomed pan over medium-low heat.
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Once hot, place the dough in the skillet. If using a round shape, cook one large piece; for smaller portions, cook them in batches.
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Cover the skillet with a lid to trap heat and create steam. Cook for 6–8 minutes, then flip the bread.
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Cook the other side for 6–8 minutes, or until golden brown and cooked through.
4. Check for doneness
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You can check by tapping the bread’s bottom — it should sound hollow.
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If needed, reduce the heat slightly to avoid burning while ensuring the inside cooks through.
5. Serve
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Let the bread cool slightly before slicing.
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Serve warm with butter, jam, or alongside your favorite soup or stew.
🍽 Tips:
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For a soft, fluffy texture: Let the dough rest for 10–15 minutes before cooking.
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For extra flavor: Brush the dough with melted butter or olive oil after cooking and sprinkle with sea salt or herbs.
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Make it a savory bread: Mix in cheese, garlic, or sautéed onions into the dough.
Would you like to try a whole wheat version, a garlic herb twist, or a sweet variation with cinnamon and sugar?
