Once the dough is ready, divide it into 4 to 6 equal portions depending on what size pieces you prefer. Roll each portion into a smooth ball between your palms, then flatten it gently with your hands or a rolling pin into a disc approximately half an inch thick. Try to keep the discs roughly uniform in size so they all cook evenly in the pan at the same time.
Step 3: Cook on the Stovetop
Heat a non-stick skillet or griddle over medium heat. Brush the surface lightly with olive oil or melted butter to prevent sticking and help develop that beautiful golden crust. Once the pan is properly heated, place the dough discs into the skillet, leaving a small amount of space between them so they can puff up slightly without touching. Cook each side for 2 to 3 minutes, until the bread is golden brown on the bottom and has puffed up visibly. Flip carefully with a spatula and cook the second side until equally golden and fully cooked through.
Step 4: Serve Warm
Remove the bread from the skillet and allow it to rest for just a minute or two before serving. These are best enjoyed warm and fresh — spread with butter, topped with your favorite jam, used as a wrap, or served alongside a bowl of hot soup. The aroma alone will make everyone come running to the table.
Tips for Perfecting Your Stovetop Bread
1. Keep the Heat at Medium
Maintaining medium heat throughout cooking is essential. Too high a heat will brown the outside too fast while leaving the center raw and doughy. A steady, moderate heat ensures even cooking all the way through every time.
