Name: Bread in 10 Minutes (No Oven!)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Universal
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda or baking powder; 1 tbsp oil; 1/2 tsp salt; 1 cup milk + 1 tbsp vinegar (or use buttermilk); Optional: 1 tsp sugar or honey; Optional: herbs or cheese for flavor

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This is my go-to recipe for making fresh, fluffy bread in just 10 minutes—no oven, no yeast, and no waiting. It’s a stovetop method that gives me soft, golden bread with minimal effort.

Why I’ll Love This Recipe

I love how quick and simple this recipe is. There’s no need to preheat an oven or wait for the dough to rise. I can mix the ingredients, cook them in a pan, and enjoy fresh bread almost instantly. It’s also easy to adapt with different flavors or ingredients depending on what I have on hand.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

about 2 cups all-purpose flour
1 teaspoon baking soda (or baking powder)
1 tablespoon oil
½ teaspoon salt
1 cup milk + 1 tablespoon vinegar (or use buttermilk)
Optional: 1 teaspoon sugar or honey, herbs, or shredded cheese for added flavor

Directions

Mix the milk and vinegar and let it sit for a minute to curdle slightly.
In a large bowl, combine the flour, baking soda (or powder), salt, and any optional ingredients like sugar or herbs.
Add the oil and the milk mixture, then stir until a rough dough forms.
If the dough is sticky, I add a bit more flour; if it’s too dry, I splash in a little more milk.
Heat a non-stick or cast-iron skillet over medium heat.
Divide the dough into 4–6 equal parts and flatten each into a disc about ½ to 1 cm thick.
Place the discs in the pan, cover with a lid, and cook for 4–5 minutes per side until golden brown and cooked through.

Servings and timing

This recipe makes about 4 to 6 flatbreads. It takes around 5 minutes to prepare and 5 minutes to cook, so the total time is about 10 minutes.

Variations

I sometimes use yogurt instead of milk and vinegar for a thicker, tangier dough.
Adding chopped fresh herbs, garlic powder, or shredded cheese gives the bread extra flavor.
For a vegan version, I use plant-based milk and skip the honey or use maple syrup instead.

Storage/Reheating

I store the cooled bread in an airtight container at room temperature for up to 2 days. To reheat, I warm it in a dry skillet for 30 seconds per side or microwave for about 15 seconds until soft and warm.

FAQs

What if my dough is too sticky or too dry?

I adjust as needed by adding a little extra flour if it’s too sticky or a splash of milk if it’s too dry. It’s a very forgiving dough.

Can I make it gluten-free?

Yes, I use a gluten-free flour blend in the same amount. It may be slightly more delicate, but it still tastes great.

Do I need vinegar?

The vinegar helps activate the baking soda, making the bread rise slightly. If I’m using baking powder, I can skip the vinegar.

Can I cook more than one at a time?

Yes, I often cook 2–3 at once in a large skillet, as long as they fit without crowding the pan.

Will this work at high altitudes?

Yes, I find that it cooks just fine at higher altitudes, though I sometimes lower the heat and cook a little longer if the bread puffs up too quickly.

Conclusion

This 10-minute no-oven bread is my favorite quick solution for fresh, homemade bread. It’s easy, flexible, and always hits the spot whether I want a side for soup, a quick sandwich, or just something warm to snack on.

Bread in 10 Minutes (No Oven!)

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Author: Sue
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4–6 small flatbreads
Category: Bread
Method: Stovetop
Cuisine: Universal
Diet: Vegetarian

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Description

A quick and easy stovetop bread recipe with no oven, no yeast, and no rise time. Just mix, cook, and enjoy fresh, fluffy bread in 10 minutes.

Ingredients

2 cups all-purpose flour
1 tsp baking soda or baking powder
1 tbsp oil
½ tsp salt
1 cup milk + 1 tablespoon vinegar (or use buttermilk)
Optional: 1 teaspoon sugar or honey
Optional: herbs or cheese for flavor

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Instructions

Mix milk and vinegar in a small bowl and let sit for a minute to resemble buttermilk.
In a mixing bowl, whisk together flour, baking soda (or powder), salt, and optional sugar or herbs.
Add oil and the milk mixture to the dry ingredients; stir to form a rough dough.
If dough is too wet, gently form into balls; if too dry, knead lightly until workable.
Heat a cast-iron or nonstick skillet over medium heat.
Flatten dough balls into ½–1 cm thick patties and place them in the hot pan.
Cover the pan, reduce heat to medium-low, and cook for 5 minutes on each side until golden and cooked through.