No-Knead, No-Egg, No-Butter Easy Bread

By Muhammad Faizan

No-Knead, No-Egg, No-Butter Easy Bread

Ingredients (Makes 12 breads)

  • 3 cups (375 g) all-purpose flour

  • 1 cup (240 ml) warm water

  • 1 tbsp sugar

  • 1 tsp salt

  • 2 tsp instant yeast (or 1 packet = 7g)

  • 2 tbsp oil (vegetable, olive, or any neutral oil)

Instructions

1. Activate the Yeast

(If using instant yeast you can skip activation, but it helps the rise.)

  • In a bowl, mix warm water + sugar + yeast.

  • Let rest 5 minutes until foamy.

2. Make the Dough

  • Add flour, salt, and oil into the bowl.

  • Mix with a spoon or spatula until a sticky dough forms.

  • No kneading needed! Just mix until combined.

3. First Rise (Proofing)

  • Cover the bowl with a towel.

  • Let it rise for 45–60 minutes or until doubled.

4. Shape the Breads

  • Dust your hands lightly with flour.

  • Divide dough into 10–12 equal balls.

  • Flatten each ball into a disc (about ½ inch / 1.2 cm thick).

5. Second Rest

  • Place on a lined baking tray.

  • Cover and rest 10 minutes.

6. Bake

  • Preheat oven to 200°C / 390°F.

  • Bake for 12–15 minutes until puffed and lightly golden on top.

(OPTIONAL: For a deeper golden top, brush lightly with oil and bake 2 extra minutes.)

7. Serve

These breads are soft, warm, fluffy, and perfect for dipping, stuffing, or eating plain.

Notes

  • Dough should be slightly sticky — don’t add too much flour.

  • For softer bread, add 1–2 tbsp extra oil.

  • For chewier texture, replace 2 tbsp of water with yogurt.

  • Works with whole wheat flour, though the breads will be denser.

Tips for Best Results

✅ Use warm (not hot) water — ideal for activating yeast.
✅ If dough doesn’t rise, your yeast may be old.
✅ Allow the second rest so breads puff in the oven.
✅ Store leftovers wrapped to keep them soft.
✅ Reheat quickly in a pan for fresh-baked texture.

Servings

  • Makes 10–12 breads

  • Each bread is about 80–90 g depending on shaping

Nutritional Info (per 1 bread, approx.)

  • Calories: 130–150

  • Carbs: 26–28 g

  • Protein: 3–4 g

  • Fat: 2–3 g

  • Fiber: 1–2 g

  • Sugar: 1 g

Benefits of This Recipe

✔ Very economical — only pantry staples needed
✔ No kneading, no mixer, zero effort
✔ Egg-free & dairy-free (vegan-friendly)
✔ Soft, fluffy texture like bakery flatbread
✔ Freezes well
✔ Fast — ready in about 1 hour

Q & A for the Recipe

Q1: Can I cook these in a skillet instead of baking?

Yes! Cook on medium heat 2 minutes per side until puffed & golden.

Q2: Can I make the dough ahead?

Yes, refrigerate for up to 24 hours. Let it come to room temp before shaping.

Q3: Can I freeze the baked breads?

Absolutely — freeze up to 3 months, reheat in pan or oven.

Q4: Can I use whole wheat flour?

Yes, but breads will be denser. Mix 50/50 wheat + all-purpose for best texture.

Q5: My bread didn’t puff — what went wrong?

Common reasons:

  • Dough wasn’t rested enough

  • Oven wasn’t hot

  • Rolled too thin or too thick

  • Old yeast

Q6: Can I add flavors?

Yes — add herbs, garlic powder, onion powder, sesame seeds, or za’atar.

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