Name: No-Oven Stovetop Bread
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Universal
Ingredients: 2 cups all-purpose flour (plus more for dusting); 1 tsp instant yeast; 1 tsp sugar; ¾ tsp salt; ¾ cup warm water (not hot); 1 tbsp olive oil (plus more for cooking); Optional: butter for brushing, garlic or herbs for flavor

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No-oven stovetop bread is my favorite way to enjoy fresh, homemade bread without turning on the oven. It’s soft, fluffy, and perfectly golden on the outside—all made in a simple pan. Whether I’m serving it with soups, dipping it into sauces, or slathering it with butter, this bread always delivers that warm, freshly baked goodness.

No-Oven Stovetop Bread

Why You’ll Love This Recipe

I love this stovetop bread because it proves that I don’t need an oven to make soft, pillowy homemade bread. It’s easy, uses basic ingredients, and works perfectly on any stovetop. Whether I’m in a small kitchen, avoiding heat, or just trying something new, this recipe gives me delicious bread every time. The golden crust from the pan adds a lovely texture, and the inside stays soft and light.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour (plus more for dusting)
1 tsp instant yeast
1 tsp sugar
¾ tsp salt
¾ cup warm water (not hot)
1 tbsp olive oil (plus more for cooking)

Optional: butter for brushing, garlic or herbs for flavor

Directions

Mix the dough:
In a large bowl, I combine the flour, yeast, sugar, and salt. I add the warm water and olive oil, then mix until a shaggy dough forms.
Knead the dough:
I knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic. If the dough is sticky, I add a little more flour as needed.
Let it rise:
I place the dough in a lightly greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Divide and shape:
Once risen, I punch down the dough and divide it into 4–6 equal portions. I shape each one into a smooth ball, then flatten slightly into a disc.
Second rise (optional):
I let the discs rest for about 10–15 minutes while I heat the pan. This helps them puff up better during cooking.
Cook the bread:
I heat a non-stick or cast-iron skillet over medium-low heat and brush it with a little olive oil. I cook each bread disc for 3–4 minutes per side, or until golden brown and cooked through. I flip only once to keep them soft and fluffy.
Serve warm:
I brush the finished breads with butter and sprinkle with herbs, garlic, or sea salt if I’m feeling fancy.

Servings and timing

This recipe makes 4 to 6 flatbreads.
Prep time: 15 minutes
Rise time: 1 hour
Cook time: 15 minutes
Total time: About 1 hour 30 minutes

Variations

I sometimes add chopped garlic or herbs into the dough for extra flavor.
For a richer dough, I use warm milk instead of water.
I turn them into stuffed breads by adding cheese, cooked onions, or mashed potatoes before flattening.
I also use this bread as a quick pizza base or sandwich wrap.

storage/reheating

I store leftovers in a sealed container at room temperature for up to 2 days, or in the fridge for up to 5 days.
To reheat, I warm them in a dry pan or wrap them in foil and heat in a low oven.
They also freeze well—just layer with parchment and store in freezer bags. I thaw and reheat as needed.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, I’ve used active dry yeast—just dissolve it in warm water with the sugar first and let it sit for 5–10 minutes until foamy before adding to the flour.

What kind of pan works best?

I prefer using a heavy-bottomed non-stick or cast-iron skillet for even browning and soft texture.

Can I skip the second rise?

Yes. The second rise is optional, but I find it gives the bread a slightly lighter texture. If I’m short on time, I skip it and go straight to the pan.

How do I know when the bread is done?

The bread should be golden on both sides and feel firm when tapped. I sometimes cut one open to check that it’s fully cooked through.

Can I make the dough ahead of time?

Yes, I’ve made the dough ahead and kept it in the fridge overnight. I let it come to room temp before shaping and cooking.

Conclusion

No-oven stovetop bread is proof that fresh, homemade bread is always within reach—no matter what tools I have. I love how easy, versatile, and satisfying this recipe is. Whether I’m using it as a side, a snack, or the base for something bigger, it’s always warm, fluffy, and comforting. Once I try it, it becomes a staple in my kitchen.