🔥 No-Oven Stovetop Bread (Pan Bread / Skillet Flatbread)
🍽️ Makes: 6–8 small breads
⏱️ Ready in: ~1 hour (30 min prep + 30 min rise)
📝 Ingredients:
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2 cups (250g) all-purpose flour (or 50/50 with whole wheat)
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3/4 cup (180ml) warm water
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1 tsp instant yeast (or active dry yeast)
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1 tsp sugar
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1/2 tsp salt
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1 tbsp olive oil (plus more for greasing)
👩🍳 Instructions:
1. Activate Yeast (if using active dry):
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Mix warm water with sugar and yeast. Let sit for 5–10 min until foamy.
(Skip this if using instant yeast — just mix it in directly.)
2. Make Dough:
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In a bowl, mix flour and salt.
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Add yeast mixture and olive oil.
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Stir to form a rough dough, then knead for 5–7 minutes until smooth and soft.
(Add a little more flour or water if needed.)
3. Let Rise:
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Cover and let rise in a warm spot for 30–45 minutes, or until doubled in size.
4. Shape:
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Punch down dough. Divide into 6–8 equal balls.
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Roll each into a flat round, about 1/4 inch thick (like a thick tortilla or naan).
5. Cook on Stovetop:
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Heat a non-stick or cast-iron skillet over medium heat.
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Lightly oil the pan if needed.
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Cook each round for 1–2 minutes per side, until puffed and golden brown spots appear.
6. Serve Warm:
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Brush with olive oil or melted butter.
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Sprinkle with herbs, garlic, or cheese if desired.
🧠 Variations & Tips:
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Stuff it: Add cooked mashed potato, cheese, or herbs inside before rolling out.
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Fluffier version: Add 2 tbsp yogurt to the dough.
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Storage: Stays soft for 1–2 days in a sealed bag or container. Can be frozen and reheated in a pan.
Would you like a gluten-free version, sourdough adaptation, or a way to make it more like naan or pita?