Stovetop Homemade Bread

Ingredients

• 200 g Wheat flour (type T45) (Sift lightly to avoid lumps)
• 120 ml Cold water (Use very fresh tap water)
• 1 c. à café Smoked salt (Adds a subtle smoky flavor to the bread)
• 1 c. à café Baking powder (Ensures instant rise)
• 2 c. à soupe Olive oil or sunflower oil (For brushing the dough and greasing the pan)
• 1 c. à soupe Cumin or anise seeds (optional) (Added to the dough or sprinkled on top)

Instructions

1. Measure the ingredients

   Weigh 200 g flour, measure 120 ml cold water, scoop 1 tsp smoked salt, 1 tsp baking powder and 2 tbsp oil.

   Time: PT5M

2. Create a well in the flour

   In the bowl, make a well in the center of the flour. Pour the baking powder and smoked salt into the well, then add the cold water.

   Time: PT2M

3. Mix by hand

   Using your fingers, gradually incorporate the flour into the liquids by folding the edges of the well until a coarse mass forms.

   Time: PT3M

4. Knead the dough

   Knead the dough on the work surface or in the bowl for about 10 minutes until it becomes supple, smooth and slightly elastic.

   Time: PT10M

5. Divide and shape

   Divide the dough into 4 equal balls. Roll each ball between your palms to form discs about 1 cm thick.

   Time: PT5M

6. Brush with oil and add seeds (optional)

   Brush each disc with olive oil using a pastry brush. Sprinkle cumin or anise seeds on top if desired.

   Time: PT2M

7. Pan‑fry – first side

   Heat the pan over medium heat (about 180 °C surface temperature). Add a drizzle of oil, place a bread disc, cover immediately and cook 3‑4 minutes until the bottom is golden.

   Time: PT4M

   Temperature: 180°C

8. Pan‑fry – second side

   Remove the lid, flip the bread, cover again and cook another 3‑4 minutes until both sides are golden.

   Time: PT4M

   Temperature: 180°C

9. Repeat for remaining breads

   Repeat steps 7‑8 for the remaining three breads, adding a little oil between each batch if needed.

   Time: PT4M

   Temperature: 180°C

10. Serve

    Arrange the warm breads on a platter, let them cool for a few minutes and serve with your favorite topping.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wheat flour (type T45): All‑purpose flour
• Instead of Smoked salt: Sea salt
• Instead of Baking powder: Leavening powder
• Instead of Olive oil or sunflower oil: Canola oil
• Instead of Cumin or anise seeds (optional): Sesame seeds, Poppy seeds

Equipment Needed

• Medium bowl
• Heavy‑bottomed pan with lid
• Pastry brush
• Spatula or wooden spoon
• Kitchen scale or measuring cup (optional)

Critical Steps — Do Not Skip

• Knead the dough until it reaches a supple and elastic texture (step 4).
• Cook covered over medium heat to ensure even cooking without an oven (steps 7‑8).

Chef Tips from the Video

• Using smoked salt gives a pleasant woody note.
• Cumin or anise seeds add a unique digestive and aromatic touch.
• For an even softer bread, let the dough rest 10 minutes after kneading before dividing.

Troubleshooting

Storage

Refrigerator: Store in a paper bag or airtight container for 2 days.

Freezer: Wrap individually in plastic film then freeze for 1 month.

Room temperature: At room temperature, consume within the day to keep it soft.

Make-Ahead Tips

• The dough can be prepared ahead and kept in the refrigerator for 1 hour before cooking.
• Cooked breads reheat quickly in a pan or toaster.