Ingredients
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3 cups all-purpose flour
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2 ¼ teaspoons active dry yeast (1 packet)
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1 ¼ cups warm water (not hot)
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2 tablespoons sugar
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2 tablespoons vegetable oil (plus a little extra for the pan)
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1 teaspoon salt
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Butter (optional for brushing the finished bread)
Instructions
In a medium bowl, mix the warm water, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until the mixture becomes foamy. This shows the yeast is alive and ready.
Add the flour, salt, and oil into the yeast mixture. Mix with a spoon until the dough begins to come together. Lightly flour a clean surface, place the dough on it, and knead for about 7–10 minutes until it becomes smooth, stretchy, and elastic.
Place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 1 hour. It should double in size. This proves your dough and makes the bread fluffy.
Once risen, punch the dough down to release air. Shape it into a smooth round loaf. You can make a single large loaf or divide it into two smaller ones depending on your pan size.
Brush oil on the inside of a wide pan or nonstick skillet. Place the shaped dough inside. Cover the pan tightly with a lid—this traps steam and mimics oven baking.
Cook on low heat for 15–18 minutes per side.
Carefully flip the bread halfway through using a spatula (or two spatulas).
Both sides should be golden brown, and the bread should sound hollow when tapped.
Notes
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Low heat is essential. High heat will burn the outside before the inside cooks.
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If your lid doesn’t fit perfectly, cover the pan with foil first, then add the lid.
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For an extra soft crust, brush the bread with melted butter right after cooking.