Welcome back to The Eclectic Kitchen! Today we're making a super simple and absolutely delicious pan bread — no oven required. This soft and chewy flatbread is perfect with stews, soups, or just a swipe of good butter. If you want to try something different, this recipe won’t disappoint
Ingredients: • 250 g (8.8 oz) all-purpose flour • 50 g (1.8 oz) wholewheat flour • 6 g (1 tsp) salt • 6 g (1 tsp) sugar • 4 g (1¼ tsp / 0.14 oz) instant yeast • 150 ml (⅔ cup) water • 80 ml (⅓ cup) milk • 20 ml (1 tbsp + 1 tsp) olive oil • ½ tbsp chopped fresh rosemary (optional) • ~2 tbsp olive oil for the pan
Preparation: 1. In a large bowl, whisk together the flours, salt, sugar, and yeast. 2. Add water, milk, olive oil, and rosemary. Mix with a wooden spoon until no dry flour remains. 3. Cover and let rest for about 1 hour (you should see a noticeable rise). 4. Stretch and slap the dough on your counter 8–12 times to develop gluten. Use a bench scraper if needed. 5. Cover and let it rise again for another hour. 6. Place on a floured surface, fold edges to center, flip, and shape into a smooth ball. 7. Brush a 20cm (7.9in) pan with olive oil, transfer the dough, oil the top, and press it out evenly. Let rest for 30 minutes. 8. Cook covered on lowest heat for 20 minutes. 9. Flip the bread, cover again, and cook for another 10 minutes. 10. Flip once more and cook 5 extra minutes if needed. 11. Turn off the heat, leave covered for 10 minutes to steam. 12. Remove from pan and let cool.
That’s it! You’ve got a gorgeous, fluffy pan bread ready to enjoy.
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0:00 – 0:12 Introduction 0:13 – 1:01 Mixing the dough and first rise 1:02 – 1:23 Stretching the dough and second rise 1:24 – 2:04 Shaping the dough and final rise 2:05 – 2:46 Baking 2:47 – 3:02 Serving & outro
Hello and welcome to The Eclectic Kitchen.
Today we're making pan bread, a soft and tasty bread you can make on your stove top, no oven required.
Let's get started.
To a bowl add 250 grams of all-purpose flour, 50 grams of whole wheat flour,
6 grams of salt, 6 grams of sugar and 4 grams of yeast.
Give it a quick mix to distribute the ingredients evenly.
Next add 150 milliliters of water, 80 milliliters of milk and 20 milliliters of olive oil.
I'm also adding in about half a tablespoon of fresh chopped rosemary,
it's optional but adds a nice flavor.
Mix everything together with a wooden spoon until it's all combined and you don't see any more dry flour.
Cover the bowl and let sit for about an hour.
It doesn't have to double in size but you should see a noticeable rise.
Once it's ready take the dough and start stretching it.
Lift, rotate and slap it onto your work surface about 8 to 12 times.
This helps develop the gluten and by the last slap you should see the top of the dough start to smooth out.
It will still be sticky so a bench scraper comes in really handy here.
Cover it back up and let rise for another hour.
After the second rise place the dough on a floured surface.
Pull the edges toward the center then flip it over so the seam side is down.
Use your palms to rotate and tighten into a nice smooth ball.
Brush your pan with about 2 tablespoons of olive oil.
Transfer the dough into the pan, lightly oil the top and press it out gently with your fingers to even out.
It doesn't have to get to the edges of the pan.
Cover and let rest for 30 minutes.
Now let's bake.
Turn your stove to the lowest heat setting.
Place the pan on the burner and cook, covered, for about 20 minutes.
I've never had it burn but I wouldn't recommend leaving it completely unattended.
Check in every few minutes, just in case.
After 20 minutes gently remove the lid and flip the bread.
You can use a plate to help flip it over but I like to live dangerously,
I just flip the whole pan over the bread.
Cover it again and cook for another 10 minutes.
Flip it one more time, check the edges and give the center a tap.
If it sounds hollow, you're good.
Mine needed about 5 more minutes to finish up.
Once it's done, turn off the heat, keep the pan covered and let it steam for another 10 minutes.
Remove from the pan and let it cool.
And that's it, your bread is done.
Soft, chewy and perfect with sauces, soups or just a drizzle of olive oil.
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Until then, enjoy and have a great day.
