Homemade bread without oven


10 grams of salt

10 grams of sugar

500 grams of wheat flour

7 grams of active dry yeast

2 tablespoons of the olive oil

300 ml of warm water (around 37°C)


In a large bowl, mix flour, salt and sugar.

Dissolve the yeast in warm water and let it sit for 5-10 minutes until a foam forms on the surface.

Add yeast water and olive oil to the flour mixture.

Mix well until it forms a dough. If it’s really sticky, you can add a little more flour, but not too much.

On a slightly floured surface, knead the batter for about 10 minutes until it is soft and elastic.

Form a ball out of dough.

Place the batter in a slightly greased bowl with oil and cover with a clean cloth.

Let the dough rest in a warm place for about 1-2 hours, or until it has doubled in size.

After the dough has fermented, remove it from the bowl and drain it slightly.

Divide the dough into smaller portions if you want to make several small loaves or leave it whole to make a large loaf.

Form balls or oval buns with dough.

Heat a large, heavy skillet (can be cast iron) to medium-low heat.

Place the batter in the hot pan. If necessary, cook in tandem so as not to overload the pan.

Cover the skillet with a tight-fitting lid to create an oven effect.

Cook for 10-15 minutes on each side. Turn the bread carefully to ensure it is cooked evenly. The surface must be golden and the base must sound hollow when you hit it slightly.

If bread is golden too quickly on the outside but still raw inside, reduce the fire and cook longer.

Once cooked, remove the bread from the pan and let it cool on a griddle.

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