The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Making Yeast Breads (or any breads besides flat) on the stove

RachelJ's picture

Making Yeast Breads (or any breads besides flat) on the stove

Hello -

I am currently not being able to use an oven, as my family just moved into a new house and it only has a stovetop. We are hoping to get an oven, but I was wondering if anyone knew if bread could be made on it? I make tortillas and I will be making matzah, which is similar to tortillas, and cooking them on the stove. But I want some yeasted breads.

Any help would be appreciated. :)

shalom and blessings to you!

PaddyL's picture

You can make all the flat breads on the stovetop, using a griddle or frying pan, and you can make English Muffins too, if you want something with a bit more substance to it.

AnnaInMD's picture

should work in an iron dutch oven. Might be worth a trial.

Ambimom's picture

You don't need an oven for the following recipe

I've made these and they are delicious.  If you're not familiar with sourdough, then substitute a package of yeast instead.  It should work just fine.


RachelJ's picture

Um... would you happy to know if there's a converter I can use to convert the recipe from grams into cups? I don't do grams on account of not having a scale. :)

muchas gracious!

b_elgar's picture

If you have access to an outdoor grill that has a cover, you will be able to put a stone or tile on the grill and bake yeast breads that way. It can be tricky, and takes a bit of practice, but there are even some photos out there on google somewhere of challah done that way.



RachelJ's picture

Well, I know you can make bread in a dutch oven in the *over* but I wasn't sure if perhaps I'd be able to do it on the stove. I've also read a bit on making bread on the grill, though I've not done it myself because I don't have access to a grill a the time either. :( That was actually my first thought when I saw we didn't have an oven. Unfortunately, we weren't able to bring ours, which was very nice and had a cover, and would have probably been perfect for making bread with as it was large, and there is not one here abouts. So, I suppose I'm stuck with flat breads for a while.

Maybe anyone has made pita bread before on the stove? I've heard of naan, though I've not made any. A recipe would appreciated for that, if you've got one you've used and know works well. I enjoy making tortillas, but I would like to have some actual bread too. I haven't tried making lavash or crackers on the stove. I don't exactly know what lavash is *blushes* though I've read about so many other things. Any recipes and hints or tips would be very welcomed!

Thank you for reminding me about the english muffins, Ambimom. :) I will have to see about making some! And no, I've never made sourdough breads before, though it's something I want to master.

thanks again a bunch! Shalom.

EvaB's picture

had a three burner kerosene stove and it had a double burner oven that sat on the burners and she baked in it. The major problem with a regulr electric element stove would be keeping the bottom from burning, a trivet on the burner and one inside with the bread sitting on it, should work ok. There used to be a little thing that you could buy about 25 years ago from KTEL that you sat on the burner and were supposed to bake cakes and so forth in, it was simply a three piece pot, and you put some water in the bottom, and the cake tin above it, and boiled the water and it baked the bread or cake. Not very well but it would have worked better if I'd tried it more than once!


RachelJ's picture

I have a gas burner stove, not an electric one. Is that a problem for doing what you suggested? I don't have a dutch oven... is there another pan I could use?

EvaB's picture

you need a pot heavy enough to retain good heat, and act like an oven, its not enough to have just any pot, a heavy stainless steel pot with a thick bottom to spread the heat would work ok, but it will still loose more heat from the sides than a cast dutch oven would.

I think your best bet would be to get one of the small counter top convection ovens which might limit the size and scope of the bread you can make, but should let you make bread, this of course will up your electric bill, but the only other option is to buy a gas BBQ and use that on a deck outside or whatever.

I've baked biscuits on the BBQ and it works much like a convection oven with the lid closed, but I have a big 3 burner grill and a heavy cast iron griddle in it to work like a stone, haven't yet tried the bread but that is coming.

ralph127's picture

I made Jacques Pépin's "Tibetan Flatbread on the Stove Top" at a friend's house. All she had in the frig was some cheese, salami and some pickles. She had all purpose flour and some almost expired baking powder. I'd seen Jacques make this bread on TV so I googled the recipe and tried it. It made for a quick, satisfying meal.

I've made this bread a few times more (once with a half cup of whole wheat flour and 1 cup of all purpose flour and once with a half cup buckwheat flour and 1 cup of all purpose flour) and it always went over well.

I always add a teaspoon of sugar or honey. I think it taste flat without sugar.

Jacques Pépin: More Fast Food My Way Tibetan Flatbread on the Stove Top

 Tibetan Flatbread
1. 1 Cup Whole Wheat flour (I used chapati flour)
2. 1/2 Cup All Purpose Flour
3. 1 tsp baking powder
4. 1/4 tsp salt
5. 1 tbsp olive oil
6. 1 Cup + 2 tbsp Water (I should have used slightly more water for the dough)

EvaB's picture

this is called bannock, and cooked when the oven went on the fritz! Its basically baking powder biscuits without shortening and while very good for quick eating and cooking isn't exactly bread. You can make this on a campfire, and even with less water and thicker dough roast it on a stick like a wiener over the coals, a lot of fun for kids, but not so much for the poor parents who have to clean up the doughy clothes.

In Australia this is called damper, and its a staple of people who are out without an oven or proper stove, which having seen many documentaries of Tibet, I can see why they cook it. But suspect that in Tibet it would likely have been made of barley flour rather than wheat.