Description
Rustic stovetop bread delivers warm, homemade comfort straight from your skillet with minimal effort. Quick and simple ingredients create deliciously crusty results you can savor without traditional baking methods.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (590 ml) all-purpose flour
- ¾ cup (180 ml) warm water
- 2 teaspoons (10 ml) instant yeast
Flavor Enhancers:
- 2 teaspoons (10 ml) sugar
- 1 teaspoon (5 ml) salt
Fat/Oil:
- 2 tablespoons (30 ml) vegetable oil or melted butter
Instructions
- Awaken the yeast microorganisms by whisking them with warm liquid and a touch of sweetener, allowing them to bloom and become frothy, indicating active fermentation.
- Create a pillowy dough foundation by combining flour and mineral salt in a spacious mixing vessel, then incorporate the lively yeast essence, aromatic oil, and tepid water, transforming the ingredients into a cohesive, malleable mass.
- Tenderly manipulate the dough on a flour-dusted surface, kneading with rhythmic motions until the texture becomes silky, smooth, and resilient, developing gluten networks that provide structural integrity.
- Nestle the dough into a lightly lubricated container, enveloping it with a moisture-laden cloth, and allow it to rest in a nurturing, warm environment where it will gradually expand and double in volume.
- Gently deflate the risen dough with a delicate punch, then mold it into an elegant circular or oval shape perfectly proportioned for your cooking vessel.
- Prepare a nonstick skillet or robust pot with a snug-fitting lid, applying a whisper of culinary lubricant to prevent sticking, then carefully position the dough inside.
- Employ low, controlled heat to coax the bread into golden transformation, covering with the lid to create a mini-oven environment, cooking one side for approximately 12-15 minutes.
- Delicately turn the bread, revealing its developing crust, and continue cooking the opposite side for an additional 10-12 minutes until a rich, appetizing bronze emerges.
- Transfer the freshly prepared bread to a cooling rack, allowing it to rest and settle its internal moisture before slicing into inviting segments ready for enjoyment.
Notes
- Ensure water temperature is lukewarm (around 110°F) to activate yeast properly without killing it.
- Use a kitchen thermometer for precise yeast activation and prevent potential bread failure.
- Knead dough thoroughly to develop gluten, creating a softer, more elastic bread texture.
- Choose a cast-iron skillet or heavy-bottomed pot for even heat distribution and consistent browning.
- Keep heat low and steady to prevent burning while allowing bread to cook through completely.
- Check bread’s doneness by tapping the bottom – a hollow sound indicates it’s fully cooked.
- For gluten-free option, substitute all-purpose flour with a blend of gluten-free flour and xanthan gum.
- Add herbs or seeds to the dough for extra flavor and nutritional boost.
- Brush finished bread with olive oil or melted butter for a softer, shinier crust.
- Store cooled bread in an airtight container to maintain freshness for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 190
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg