Name: No-Oven Stovetop Bread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Universal
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 tablespoon sugar; 1/2 cup milk; 2 tablespoons olive oil or melted butter; 1/4 cup water (as needed)

This stovetop bread is my go-to when I want fresh, homemade bread without heating up the oven. It comes out soft, fluffy, and slightly golden on the outside, and I love how quickly it comes together. It’s perfect for breakfast, with soups, or simply warm with a little butter.

Ingredients

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

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

1/2 cup milk

2 tablespoons olive oil or melted butter

1/4 cup water (as needed)

Directions

I whisk the flour, baking powder, salt, and sugar together in a large mixing bowl.

I add the milk and olive oil (or melted butter) to the dry mixture, stirring until a dough forms. If it feels too dry, I add water little by little until it’s soft but not sticky.

I turn the dough out onto a floured surface and knead it for 2–3 minutes.

I divide the dough into small portions and roll each one into a ball.

I heat a large non-stick skillet over medium heat, then place the dough balls in and flatten them slightly.

I cover the skillet and cook the bread for 5–7 minutes on each side until it’s golden brown and cooked through.

I let the bread cool slightly before serving.

Servings and timing

Servings: 6

Prep time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Calories: About 180 kcal per serving

Variations

I sometimes replace the milk with plant-based milk for a vegan version. For extra flavor, I add herbs like rosemary or thyme to the dough. If I want a sweeter bread, I add a bit more sugar and a pinch of cinnamon. I’ve also tried brushing the cooked bread with garlic butter, which makes it irresistible.

Storage/reheating

I store the bread in an airtight container at room temperature for up to 2 days. If I need to keep it longer, I wrap it well and freeze it for up to a month. To reheat, I warm it in a skillet over low heat or pop it in the microwave for a few seconds until soft.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, I sometimes use whole wheat flour, but I usually mix it half-and-half with all-purpose flour to keep the bread light and fluffy.

Do I need to use a non-stick skillet?

I recommend it because it prevents sticking, but a well-seasoned cast iron skillet works beautifully too.

Can I make the dough ahead of time?

Yes, I’ve made the dough a few hours ahead and kept it covered in the fridge until cooking time.

How do I know the bread is cooked through?

I check that both sides are golden brown and the bread feels firm when pressed lightly in the center.

Can I make this bread without sugar?

Yes, I’ve skipped the sugar before and it still turns out great, just less sweet.

Conclusion

This no-oven stovetop bread is one of my favorite quick bread recipes. I love how I can make fresh, warm bread without any special equipment, and the flavor is just as satisfying as oven-baked loaves. It’s a simple, reliable recipe I can adapt to suit my mood or what’s in my pantry.

Recipe: