This stovetop bread is a soft, yeasted flatbread cooked entirely in a pan—no baking, kneading, or oven preheating necessary. It’s perfect for small kitchens, hot days when turning on the oven is unthinkable, or anyone looking for a hands-on bread-making experience with minimal fuss.
Made with everyday pantry ingredients, this recipe uses instant yeast for reliable rise and yogurt for tenderness and a hint of tang. After a brief rise and quick roll-out, each round is cooked like a pancake, forming a golden exterior with a fluffy interior. Enjoy it fresh off the pan or cool and store it for a few days—it reheats beautifully.
Ingredients:
- 2 cups all-purpose flour (plus extra for dusting)
- 1½ tsp instant yeast
- 1 tsp sugar
- ¾ tsp salt
- ¾ cup plain yogurt (or milk or warm water)
- 2 tbsp olive oil or melted butter (plus more for brushing)
- Warm water as needed (about 2–4 tbsp)
Optional Add-ins: chopped garlic, dried herbs (rosemary, oregano), or chili flakes for added flavor
Instructions:
1. Make the Dough
In a mixing bowl, combine flour, instant yeast, sugar, and salt. Add yogurt and olive oil, stirring with a spoon until a shaggy dough forms.
Knead the dough by hand or with a stand mixer for 6–8 minutes until smooth and elastic. If the dough feels dry, add warm water 1 tablespoon at a time. It should be soft but not sticky.
Form into a ball and place in a greased bowl. Cover with a damp cloth or plastic wrap and let rise in a warm spot for 1 hour, or until doubled in size.
2. Divide and Shape
Once risen, punch down the dough and turn it out onto a lightly floured surface. Divide into 6–8 equal portions and roll each into a smooth ball.
Using a rolling pin, gently flatten each ball into a round about ½ cm (¼ inch) thick. Keep the rounds loosely covered with a cloth while working.
3. Preheat Your Pan
Heat a heavy-bottomed skillet or cast iron pan over medium heat until hot. Lightly brush with oil or butter if you prefer a crispier edge, though a dry pan works fine too.
4. Cook the Bread
Place one dough round onto the hot skillet. Cook for 1–2 minutes until bubbles begin to form and the underside has golden spots. Flip and cook another 1–2 minutes.
Press gently with a spatula or the back of a spoon to encourage puffing. Repeat with remaining dough, stacking the cooked bread and wrapping in a clean towel to keep warm and soft.
5. Serve or Store
Brush warm bread with butter, garlic butter, or olive oil if desired. Serve immediately, or cool and store in an airtight container for up to 3 days. Reheat in a skillet or toaster before serving.
Serving Ideas & Variations:
- Stuff it: Fold in cheese, sautéed onions, or chopped herbs during shaping for filled flatbreads.
- Top it: Spread with hummus, labneh, or a tropical pineapple-mint salsa for a creative twist.
- Pair it: Serve alongside soups, dals, shakshuka, or grilled meats—this bread plays well with bold flavors.
- Make it sweet: Swap yogurt for coconut milk, add a spoonful of sugar, and brush with honey after cooking for a breakfast version.
Would you like to pair this stovetop bread with a tropical stew or creamy dip to round it out? I’d be happy to help you build a comforting meal around it.