How to Make It?
- Step 1: In a large bowl, combine flour, sugar, salt, and active dry yeast.
- Step 2: Slowly pour in warm water while mixing until the dough comes together. It should be soft but not sticky.
- Step 3: Knead the dough on a floured surface for 5 7 minutes. Work it until it becomes smooth, springy, and elastic.
- Step 4: Cover with a damp cloth and let it rest for 10 minutes. This short rest helps relax the gluten and makes the dough easier to shape.
- Step 5: Divide the dough into even parts. Shape into flat rounds or mini loaves depending on your pan size.
- Step 6: Preheat a skillet over medium heat. No oil is needed if you’re using a non-stick or cast iron skillet.
- Step 7: Place the dough in the skillet. Cook each side for about 5 minutes or until golden brown and cooked through. Flip gently.
- Step 8: Once done, transfer to a wire rack or plate. Let them cool slightly before slicing or tearing into them.
Chef’s Notes and My Personal Process
Let me tell you this bread was born from a moment of panic. My oven died on a busy morning, and I had family visiting. I needed bread fast. After one test batch, I knew this stovetop method was gold. The crust it gets from direct heat? Honestly better than some oven bakes.
Some personal tips I learned along the way:
- Don’t rush the kneading even just 5 minutes of proper kneading makes a big difference in chewiness.
- Use a lid on the skillet to trap steam if your dough is thick it helps cook the middle evenly.
- Flatten dough balls into ¾-inch thickness so they cook through without burning the outside.
How to Customize This Skillet Bread
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