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Making bread on the stovetop without an oven is a wonderful alternative when you want freshly baked bread but don’t have access to traditional baking equipment. Here’s a simple no-oven stovetop bread recipe that you can try:


  • Dry Ingredients:
    • 2 cups all-purpose flour (or bread flour)
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 teaspoon baking powder
  • Wet Ingredients:
    • 3/4 cup warm water
    • 2 tablespoons olive oil (or melted butter)
  • Optional Additions:
    • Herbs (such as rosemary or thyme)
    • Grated cheese
    • Garlic powder
    • Seeds (like sesame or poppy seeds)


  1. Mix the Dough:
    • In a mixing bowl, combine the flour, sugar, salt, and baking powder.
    • Gradually add the warm water and olive oil (or melted butter) to the dry ingredients.
    • Stir until the dough comes together and forms a ball. Add a little more water or flour if needed to achieve a smooth, slightly sticky dough.
  2. Knead the Dough:
    • Lightly flour a clean surface and transfer the dough onto it.
    • Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
  3. Rest the Dough:
    • Place the dough back into the bowl and cover it with a clean kitchen towel or plastic wrap.
    • Let it rest for 15-20 minutes to allow the gluten to relax.
  4. Shape the Bread:
    • After resting, divide the dough into smaller portions to form individual bread rounds or flatbreads.
    • Use a rolling pin to flatten each portion into a circle or oval shape, about 1/4 inch thick.
  5. Cook on the Stovetop:
    • Heat a non-stick skillet or griddle over medium heat.
    • Place one or two dough rounds on the heated skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
    • If making thicker bread, you can cover the skillet with a lid or aluminum foil to help cook the bread evenly.
  6. Add Optional Toppings:
    • While cooking the bread, you can sprinkle herbs, grated cheese, or seeds on the top side just before flipping.
  7. Serve:
    • Remove the cooked stovetop bread from the skillet and let it cool slightly on a wire rack.
    • Serve warm with butter, dips, or as a side to your favorite dishes.


  • Ensure that the skillet is preheated properly before adding the dough to prevent sticking and ensure even cooking.
  • Experiment with different flavors by adding herbs, spices, or cheese directly into the dough.
  • Store any leftovers in an airtight container at room temperature for a day or two, or freeze for longer storage.

This stovetop bread is versatile and can be enjoyed on its own or paired with soups, stews, salads, or as a base for sandwiches. It’s a quick and satisfying way to enjoy freshly baked bread without the need for an oven.


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By uvu44

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