Stovetop Soft Fluffy Bread (Printable)

Soft, fluffy bread cooked entirely on the stovetop—perfect for when you don't have an oven or want fresh bread in a hurry.

# What You’ll Need:

→ Dough

01 - 2 ½ cups all-purpose flour
02 - 1 ½ teaspoons instant dry yeast
03 - 1 teaspoon sugar
04 - 1 teaspoon salt
05 - 1 tablespoon olive oil (plus extra for greasing)
06 - 1 cup warm water (about 110°F)

# How-to Steps:

01 - In a large mixing bowl, combine flour, yeast, sugar, and salt. Mix thoroughly to distribute yeast evenly.
02 - Add warm water and olive oil to the dry mixture. Stir with a wooden spoon until a shaggy, sticky dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
05 - Punch down the risen dough to release air, then shape into a round loaf with smooth surface on top.
06 - Grease a heavy-bottomed skillet or nonstick pan with olive oil. Place shaped dough in the center.
07 - Cover skillet with tight-fitting lid and cook over lowest heat setting for 15 minutes. Check occasionally to prevent bottom from burning.
08 - Carefully flip bread using spatula. Cover and cook for 12 to 15 minutes until golden brown and sounds hollow when tapped on bottom.
09 - Remove bread from pan and transfer to wire rack. Let cool for at least 15 minutes before slicing to prevent crumb from becoming gummy.

# Expert Advice:

01 -
  • Nothing beats the satisfaction of pulling off fresh bread without turning on your oven, especially in summer
  • The texture is incredibly soft inside with a golden crust that rivals any bakery loaf
02 -
  • Low and slow is the secret, so resist the urge to crank up the heat or you will end up with a burned bottom and raw center
  • A truly tight-fitting lid traps steam which creates that soft interior texture, so use your heaviest pan with the best seal
03 -
  • A cast iron skillet is ideal for even heat distribution, but any heavy-bottomed pan with a lid will work
  • The tap test is your friend, when the bread sounds hollow instead of dense when tapped, it is done

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