No Oven? No Problem! Soft & Chewy Pan Bread Anyone Can Make

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