How to make bread without an oven
Food Recipes

How to make bread without an oven

Can you make bread without an oven? The answer is yes, and the result is quite good. The techniques available are varied: in the frying pan, steamed, and even in the microwave! So if you don’t have an oven or don’t feel like using it, in a info-grinik we show you how to make bread without an oven and on the stove in the best artisan style.

This bread recipe without oven although it is not browned much, has a crispy crust and its interior is very soft, super appetizing! You can eat it however you want: with jam for breakfast, prepare some montaditos for a snack, put together a sandwich for two, and many other ways. In addition, this bread is prepared with common flour and in a frying pan, which will make it very simple and accessible to many homes.

2 diners – 1 hour – Low difficulty


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Steps to follow:


Clean and dry very well the worktop where you will work. It is very important that it is well neat, otherwise any dirty will adhere to the dough.


Put the flour, yeast, sugar and salt in a bowl. Open a hole in the middle of the flour (volcano type), and deposit the yeast and sugar there. Then, put the salt but not in the hole, you must place it separately from the yeast, on the outside, on one side. Mix the first ingredients very well, without touching the salt. Use a wooden spoon or your hands.


Add 3⁄4 parts of the water in the unsalted area. Mix that part very well before unifying everything. Do not use very hot or very cold water, use it warm or warm. Very hot water inactivates the yeast and very cold water delays its activation.

Pour the water little by little, so you won’t add more than you need. You will know that the dough has its ideal point when you notice its consistent and much less sticky texture.

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Sprinkle a little flour on the countertop and pour the dough. When you can no longer work it inside the bowl, it will be the right time to do it.


Knead until you get a very smooth texture. Help yourself with a plastic palette to work manually. Also throw the dough hard on the inn several times, so gluten will develop better.

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Let her rest for 10 minutes. In this way, moisture penetrates the flour better, allowing it to acquire consistency faster and without the need to add extra flour in the inn.


Work the dough again this time for 5-10 minutes. You will notice that after each rest and kneading, it is perceived more manageable and its texture is much smoother.


Let her rest for another 10 minutes. Another brief break so that the dough acquires more consistency and its handling is facilitated.


Knead only 1 more minutes. In this step, you will see the dough somewhat inflated and, when you work it, it will no longer stick to your hands. Now she is ready for her first long break!


Form a ball, place it in a bowl greased with a little oil and cover with film. Grease and paper prevent the dough from sticking and drying out.


Let it rest until it doubles in size. This step can take between 1-2 hours, sometimes less and sometimes more. It will all depend on the climate where you work: the cold needs more time and the heat requires less. If you live in a cold place or with drafts, place the dough near a heat source, or an enclosed place such as the microwave or oven (off).

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It degasses the dough. Once rested, press it gently with the tips of your fingers, all over its surface.


Divide it into balls. Cut it with a sharp knife or with the same plastic palette that you used to knead. Then, mold the bread. Fold the edges inward, turn the dough and finish giving it a rounded shape on the sides. Repeat the procedure with the rest of the dough.


Have a tray or dish sprinkled with flour ready. Place the dough balls there, as you have them ready. Cover with a clean cloth.

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Wait 30 minutes. This is the second and last long break. During this time, the loaves should grow again.


Heat a frying pan. Once hot, lower the heat and impregnate it with oil. You can do it with a silicone brush or with a piece of absorbent paper. If you have baking paper, cut a piece that covers the already greased surface, and put it there.


Place the bread in the frying pan and cover it. If the frying pan has no lid, put one that fits or at least that covers it completely. The idea is to prevent the heat from escaping and lowering the temperature. Cook for 12-15 minutes over very low heat.


Wait 12-15 minutes If you notice that it was roasted a lot on the other side, lower the heat more (it all depends on the power of your kitchen). Little by little you will grab the trick and know how to make frying pan bread perfectly.


Check that the bread is cooked. With your fist closed, tap it gently on the surface, as if you were knocking on a door. If it sounds hollow it’s ready, if you don’t have to cook it a little more.


Let it cool completely. Put the bread on a rack so that it cools evenly, so it will be preserved for longer and will have a better texture when tasting it. Your bread without an oven will be ready to enjoy!

How to make bread without an oven


If you want to prepare other types of bread, there is a wide variety of recipes so you never get bored: sweet bread, Chinese steamed breads (Bao, Mantou, Baozi, Buns, among others), English muffins, Arabic bread or pita, sweet milk bread, unleavened Jewish Easter bread or Matzah, cheese bread, microwave bread, etc.

If you want to read more articles similar to How to make bread without an oven, we recommend that you enter our Recipes category.

  • Do not use excessive flour, because the bread is very compact, sandy and heavy.
  • The secret of bread is in the kneading, mainly. Have it well enough and properly.
  • In this recipe, you can replace dry yeast with 15 grams of fresh yeast.
  • If you use fresh yeast, you must activate it before adding it.

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