Description
This no-oven stovetop bread recipe yields soft, fluffy, and golden breads cooked entirely on the stove. Ideal for those without an oven, this bread is boiled briefly then pan-cooked to perfection, creating a versatile and delicious homemade bread perfect for breakfasts or snacks.
Ingredients
Scale
For the Dough:
- 5 cups flour
- 2 cups warm milk
- 1 cup vegetable or canola oil
- 1 tablespoon dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
For Boiling the Dough:
- 2.5 – 3 liters of water
- 1 teaspoon salt
Instructions
- Prepare the Dough: In a large mixing bowl, combine warm milk, sugar, and dry yeast. Stir well and let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.
- Combine the Dough: Add the flour, oil, and salt to the frothy yeast mixture. Mix thoroughly until a dough forms. Adjust by adding more flour or milk as needed to reach the right dough consistency.
- Knead the Dough: Transfer the dough to a floured surface and knead it for 8-10 minutes until it becomes smooth and stretchy, which develops the gluten for the bread’s structure.
- Let the Dough Rise: Grease a bowl lightly and place the dough inside. Cover it with a damp cloth and leave it in a warm spot for about 1 hour or until it doubles in size, allowing the yeast to ferment and the dough to rise.
- Prepare for Boiling: Fill a large pot with 2.5 to 3 liters of water and bring it to a rolling boil. Add 1 teaspoon of salt to the boiling water to season the bread while it cooks.
- Shape and Boil the Bread: Punch down the risen dough to release air, then divide and shape it into balls. Drop these balls into the boiling water a few at a time. Boil them for 1-2 minutes until they puff up and float to the surface, indicating they are cooked through.
- Cook on Stovetop: Heat a skillet or griddle over medium heat. Transfer the boiled bread pieces to the skillet and cook each side for 2-3 minutes until golden and crispy. Press lightly with a spatula to ensure even cooking and a nice crust.
- Serve: Serve the stovetop bread warm with butter, jam, or any preferred toppings for a delicious homemade treat.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Kneading the dough well is essential for a soft and stretchy texture.
- Boiling the dough balls before pan-cooking ensures a soft interior and light texture similar to traditional bread.
- You can store leftover bread in an airtight container and reheat on a skillet or microwave.
- Optional: Add herbs or spices to the dough for extra flavor.
