Ingredients
Scale
- 3 cups all-purpose flour (or a mix with whole wheat/rye flour)
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 teaspoons instant yeast (or active dry yeast)
- 1 1/4 cups warm water (adjust as needed)
- 2 tablespoons olive oil (optional for softer dough)
Instructions
- Activate Yeast (if using active dry yeast): Mix yeast with warm water and sugar. Let it sit for 5–10 minutes until frothy.
- Make the Dough: In a bowl, combine flour and salt. Gradually add the yeast mixture and olive oil (if using). Mix until a dough forms.
- Knead: Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- First Rise: Place the dough in an oiled bowl, cover with a damp towel, and let it rise for 1–1.5 hours until doubled in size.
- Shape: Punch down the dough, shape it into a round or oval loaf, and let it rest for 15 minutes.
- Preheat Skillet: Heat a cast iron skillet over medium-low heat for 5 minutes. Lightly grease it if needed.
- Cook Bread: Place the dough in the skillet. Cover with a tight-fitting lid and cook for 15–20 minutes on the first side. Flip and cook for an additional 10–15 minutes until the crust is golden brown and the bread sounds hollow when tapped.
- Cool and Serve: Let the bread cool on a wire rack for 15–20 minutes before slicing.
Notes
- For a crisper crust, lightly mist the dough with water before covering the skillet.
- Use a Dutch oven for a more enclosed environment that mimics traditional oven baking.
- Adjust heat to prevent burning; medium-low works best for even cooking.
- Prep Time: 20 minutes
- Cook Time: 30–40 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Global
- Diet: Vegan
Nutrition
- Serving Size: 1 slice (out of ~10 slices)
- Calories: ~120 kcal
- Sugar: ~1g
- Sodium: ~200mg
- Fat: ~2g
- Saturated Fat: ~0.3g
- Unsaturated Fat: ~1.7g
- Trans Fat: 0g
- Carbohydrates: ~22g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: 0mg