Description
This no-oven stovetop bread recipe yields soft, fluffy bread made entirely on the stovetop without any baking. The dough is boiled briefly to puff up and then pan-fried to achieve a golden crispy exterior while keeping a tender inside, perfect for a quick homemade bread option when you don’t have access to an oven.
Ingredients
Scale
For the Dough
- 5 cups all-purpose 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 water
- 1 teaspoon salt
Instructions
- Activate Yeast: In a large mixing bowl, combine warm milk, granulated sugar, and dry yeast. Stir gently and let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: Add flour, vegetable or canola oil, and salt to the yeast mixture. Mix thoroughly until a dough starts to form. Adjust the amount of flour or milk if necessary to achieve a soft, pliable dough.
- Knead Dough: Transfer the dough to a floured surface and knead for 8 to 10 minutes until it is smooth, elastic, and stretchy.
- First Rise: Lightly grease a bowl, place the kneaded dough inside, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Boiling Water: Fill a large pot with 2.5 to 3 liters of water, add 1 teaspoon salt, and bring it to a rolling boil.
- Shape and Boil Dough Balls: Punch down the risen dough and shape it into individual balls. Boil a few dough balls at a time for 1 to 2 minutes each until they puff up and float to the surface.
- Cook on Skillet: Heat a skillet or griddle over medium heat. Transfer the boiled dough pieces to the skillet and cook each side for 2 to 3 minutes until golden brown and crispy. Press lightly with a spatula for even cooking.
- Serve: Serve the stovetop bread warm with butter, jam, or your preferred toppings.
Notes
- Use warm milk to activate the yeast properly, not hot or cold.
- Do not overcrowd the pot when boiling dough balls to allow even cooking and puffing.
- The skillet should be preheated to medium heat to avoid burning or undercooking.
- This bread is best enjoyed fresh and warm but can be stored in an airtight container for up to 2 days.
- You can substitute vegetable oil with olive oil for a slightly different flavor.
