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 Homemade Bread in a Frying Pan
A simple, fast, accessible way for everyone every day! Homemade bread in a frying pan will save you in situations where you need to bake in the absence of an oven. In terms of time and ease of preparation, it turns out the same way.
Course Dinner Dishes
Cuisine Greek Cuisine, Indian Cuisine, Mexican Cuisine
Keyword Easy, For Beginners
Prep Time 5 minutes
Cook Time 2 hours
Passive Time 1 hour
Servings
Ingredients
Course Dinner Dishes
Cuisine Greek Cuisine, Indian Cuisine, Mexican Cuisine
Keyword Easy, For Beginners
Prep Time 5 minutes
Cook Time 2 hours
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. How to make homemade bread in a frying pan? Gather your ingredients. The amount of flour provided is approximate; you may need more or less depending on the dough's consistency. Check out separate articles at the end of the recipe to learn more about flour properties and yeast usage.
    How to make homemade bread in a frying pan? Gather your ingredients. The amount of flour provided is approximate; you may need more or less depending on the dough's consistency. Check out separate articles at the end of the recipe to learn more about flour properties and yeast usage.
  2. Take a large bowl, as you'll be working with a significant amount of dough. Warm the water to about 38°C (100°F); this should feel pleasantly warm to the touch. It's in this water that the yeast will activate and start working. In colder water, the yeast won't activate, while in hot water, they'll be killed. Add yeast, sugar, and salt to the warm water, and mix them together.
    Take a large bowl, as you'll be working with a significant amount of dough. Warm the water to about 38°C (100°F); this should feel pleasantly warm to the touch. It's in this water that the yeast will activate and start working. In colder water, the yeast won't activate, while in hot water, they'll be killed. Add yeast, sugar, and salt to the warm water, and mix them together.
  3. Begin adding flour in portions, sifting it through a sieve. This helps aerate the flour and results in a softer, fluffier dough. After each addition, thoroughly mix the dough with a whisk. The dough will become thicker with each addition. When the whisk becomes ineffective, switch to using a spoon.
    Begin adding flour in portions, sifting it through a sieve. This helps aerate the flour and results in a softer, fluffier dough. After each addition, thoroughly mix the dough with a whisk. The dough will become thicker with each addition. When the whisk becomes ineffective, switch to using a spoon.
  4. Continue kneading the dough with your hands. While you can use a mixer, we're making bread without an oven, so let's use our hands. Keep adding flour, but do so gradually. Observe the dough; it should not be too liquid but should not be too firm either. Stop kneading as soon as the dough starts to come off your hands. I used more than 500 grams of flour, but your requirement may differ.
    Continue kneading the dough with your hands. While you can use a mixer, we're making bread without an oven, so let's use our hands. Keep adding flour, but do so gradually. Observe the dough; it should not be too liquid but should not be too firm either. Stop kneading as soon as the dough starts to come off your hands. I used more than 500 grams of flour, but your requirement may differ.
  5. Form the dough into a ball, cover the bowl, and place it in a warm spot for an hour to allow it to rise. I placed the bowl in a cold, unused oven, which is warm and draft-free.
    Form the dough into a ball, cover the bowl, and place it in a warm spot for an hour to allow it to rise. I placed the bowl in a cold, unused oven, which is warm and draft-free.
  6. After an hour, the dough should have doubled in size. Gently press it with your fingers.
    After an hour, the dough should have doubled in size. Gently press it with your fingers.
  7. Take a frying pan with a thick bottom; this is essential for proper bread baking. Grease the bottom and sides of the pan with vegetable oil. Even if you have a non-stick frying pan, it's a good precaution to grease it.
    Take a frying pan with a thick bottom; this is essential for proper bread baking. Grease the bottom and sides of the pan with vegetable oil. Even if you have a non-stick frying pan, it's a good precaution to grease it.
  8. Transfer the dough to the frying pan and use your hands to spread it evenly across the bottom. Cover the pan with a lid and let it sit for another half-hour.
    Transfer the dough to the frying pan and use your hands to spread it evenly across the bottom. Cover the pan with a lid and let it sit for another half-hour.
  9. The dough will rise again. Turn the stove to the lowest possible heat setting. Place the pan on the stove and cover it with a lid. Fry the bread for about half an hour, being careful not to let it burn. If you have a transparent lid, avoid lifting it too often to ensure the bread rises well.
    The dough will rise again. Turn the stove to the lowest possible heat setting. Place the pan on the stove and cover it with a lid. Fry the bread for about half an hour, being careful not to let it burn. If you have a transparent lid, avoid lifting it too often to ensure the bread rises well.
  10. Once one side is nicely browned, flip the bread to cook the other side. Fry the bread for another half-hour, this time without the lid.
    Once one side is nicely browned, flip the bread to cook the other side. Fry the bread for another half-hour, this time without the lid.
  11. Remove the finished bread from the pan and wrap it in a towel for an hour. After an hour, the bread will cool down and will be ready to eat. Enjoy!
    Remove the finished bread from the pan and wrap it in a towel for an hour. After an hour, the bread will cool down and will be ready to eat. Enjoy!
Recipe Notes

I never thought it was possible to bake real bread in a frying pan, but this recipe turned out amazing. It even has a crispy crust. Absolutely delicious!

Be aware that the amount of flour needed may vary, so focus on achieving the desired dough consistency rather than strictly following the flour measurement.

When preparing this bread, it's preferable to use filtered or bottled water with a neutral taste. If using tap water, keep in mind that it can impart an unpleasant flavor to the dish.

Lastly, choosing the right frying pan is crucial for the success of this recipe. An improperly selected pan can adversely affect the outcome, so make sure you have a suitable one on hand.

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