Ingredients:
- 2 cups all-purpose flour
- 1 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon active dry yeast (optional for a slight rise, but can be omitted for a denser bread)
- 1 tablespoon olive oil (optional)
Instructions:
- Mix the Dry Ingredients: In a large bowl, combine the flour, salt, sugar, and yeast (if using). Stir until well mixed.
- Add Water: Gradually add water to the dry ingredients, stirring continuously. Mix until a sticky dough forms. If the dough is too dry, add a little more water, one tablespoon at a time.
- Knead the Dough: Once the dough is well mixed, transfer it to a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. You can also knead the dough directly in the bowl if preferred.
- Rest the Dough: Form the dough into a ball and place it back into the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes to an hour, allowing it to rise slightly.
- Prepare for Cooking: After the dough has rested, lightly flour your hands and shape the dough into a round or oval loaf.
- Cooking the Bread:
- Stovetop Method: Heat a heavy-bottomed skillet or cast-iron pan over medium-low heat. If using olive oil, lightly oil the pan. Place the dough in the pan and cover it with a lid or aluminum foil. Cook for about 15-20 minutes on each side or until the bread is golden brown and cooked through. You can check doneness by tapping the bottom of the bread; it should sound hollow.
- Griddle or Pan Method: Heat a griddle or flat pan over medium heat. Place the dough on the griddle and cook as described above, flipping halfway through.
- Cool and Serve: Once the bread is cooked, remove it from the heat and let it cool on a wire rack. Slice and serve warm, or allow it to cool completely before storing.
Enjoy your homemade rustic bread without the need for an oven! This bread is perfect for dipping in soups, serving with spreads, or enjoying as is.
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