No-Oven Stovetop Bread Recipe

Instructions

1. Prepare the Dough:
   • In a large bowl, combine sugar, dried yeast, and warm milk. Stir well and let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is activated.
   • Add salt, oil, flour, and yeast mixture to the bowl. Mix until a dough ball forms. Depending on the flour and humidity, adjust flour or milk if needed for a soft, non-sticky dough.
   • Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic.
2. Let the Dough Rise:
   • Transfer the kneaded dough to an oiled bowl, cover it with a damp towel, and let it rise in a warm place until doubled in size, approximately 1 hour.
3. Prep for Boiling:
   • In a large saucepan, bring 2.5–3 liters of water to a boil with a teaspoon of salt.
4. Shape and Boil the Bread:
   • Once the dough has risen, punch it down and shape it into small balls or desired shapes.
   • Carefully drop the dough pieces into the boiling water one by one. Boil for a minute or two until they slightly puff up and float to the surface.
   • Use a slotted spoon to remove partially cooked dough pieces and drain them on a clean kitchen towel.
5. Cook on the Stovetop:
   • Heat a large griddle or pan over medium heat. Place the boiled bread pieces on the hot skillet.
   • Fry for 2-3 minutes on each side until crispy and golden. Use a spatula to ensure even cooking.
6. Serve and Enjoy:
   • Serve the stovetop bread hot with your favorite spread like butter or jam.
   • For added flavor, consider mixing fresh herbs like thyme or rosemary into the dough.
   • Use the bread for sandwiches or as a side with hearty stews and soups.
7. Storage:
   • Leftover bread can be kept for up to two days at room temperature in an airtight container. Reheat in the skillet for best results.