Easy bread for the stovetop without an oven: a traditional delight baked in a frying pan

Use a damp tea towel or plastic wrap
Place in a warm, draft-free place
Let rise for 1-2 hours until doubled in size
Shaping and cooking:
After the first rise:
Gently flatten the dough
Shape into a round or oval loaf
Let rest for 10 minutes
Prepare the cooking pot:
Heat a heavy-based skillet over low heat
Lightly grease the surface
Ensure the lid is secure
Bake the bread:
Place the shaped dough in the skillet
Cover with the lid
Bake for 10-15 minutes on the first side
Turn carefully
Bake for 10-12 minutes on the second side
The internal temperature should be 190°F (88°C)
Nutritional Facts (per slice)
Servings: 12 slices