Antojo de pan recién hecho pero sin horno… oh, I totally get it. You’re sitting there at home, maybe it’s Sunday morning, and the bread’s all gone. Or worse—what’s left is as dry as yesterday’s news. And if you’re anything like me, those fresh bread cravings can sneak up at the weirdest times. Well, friend, no oven? No problem. I’m gonna show you how to whip up warm, pillowy bread with just two (yeah, seriously—two) ingredients. Sound good? Grab a mug of coffee, and let’s get bread-happy together.
Receta fácil y rápida para hacer pan sin horno
Okay, here’s the deal. You’re three steps away from bragging you made homemade bread and, listen, you don’t need fancy stuff or a PhD in baking. All you need is self-raising flour and Greek yogurt (plain old yogurt works too, just not the super runny kind). That’s it. Kinda wild, right? I was skeptical the first time, but after that first bite—heaven.
No oven. No stress. Here’s how:
Mix equal parts self-raising flour and yogurt. Start with a cup of each. Little messy? Yup, but just mash ’em together until it forms a dough. Don’t get hung up on smoothness.
Split the dough into circles, smash them into disks (rustic is the vibe, no need for perfection). Next, heat a nonstick pan. Medium-low works fine. Pop the dough disks on there, cook about three minutes per side. Flip when they’re golden spots on the bottom. That’s really it. You’re done!
Smell that? Smells like you know what you’re doing. Hot tip: wrap them in a tea towel to keep ‘em fluffy till serving.
Beneficios de hacer pan en casa
Here’s my little soapbox: homemade bread just feels better. I’m not saying I’m Martha Stewart, but there’s pride in it. For starters, you know exactly what goes in—just two things you can actually pronounce. No dodgy preservatives or weird mystery bits.
Plus, it’s way faster than waiting for delivery, and honestly—who hasn’t had bread show up sorta stale from the store? Plus, making bread like this is a sneaky way to impress guests (or just yourself). Makes you look like you threw a five-star brunch, and you barely did anything.
Don’t even get me started on the smell—oof, that warm bakery aroma, right in your kitchen. That alone hooks you for life. And yeah, if picky eaters are around, they’ll be fans too (promise).
Consejos para personalizar tu pan
So, you want this simple bread recipe to feel extra special? Here’s what I do—sometimes on accident, but hey, it works.
First up, add your favorite bits into the dough. Handful of shredded cheese? Boom, cheesy bread. Little pinch of dried herbs (think oregano or rosemary), and suddenly you’re all Mediterranean.
If you want more crunch, toss some seeds or nuts right into the mix or press on top before cooking. You can brush the top with olive oil after—they’ll look shiny and taste like you tried waaay harder.
One last oddball tip: swap in a tiny spoon of honey or a pinch of sugar, and you’ve got a sweeter vibe for cozy breakfasts or dessert. My grandma said it “hugs the soul”—kinda cheesy, but she was right.
| Flavor Combo | When to Mix In | Why Try? |
|---|---|---|
| Chopped rosemary & black olives | Mix into dough | Herby, rustic, perfect with soup |
| Shredded cheddar | Mix into dough | Melty, extra comforting |
| Sunflower seeds | Sprinkle on top | Crunchy, nutty bite |
Variaciones de recetas con diferentes ingredientes
Here’s where you can get crazy. If self-raising flour isn’t lying around, use all-purpose flour and a teaspoon of baking powder for every cup. Or heck, try half whole wheat for a heartier, nuttier flavor. Not gluten free? No problem—swap flours until you find your vibe (gluten-free flours do work, but it stays a bit crumbly).
You can use plain yogurt, Greek yogurt, or even a dairy-free one if that’s your jam. It’s honestly the easiest “baker’s canvas” I’ve found. Oh! And if you’ve got some leftover mashed potato…stir a spoonful in. Game changer, trust me.
“Never thought I’d pull off bread without an oven, but this pan bread blew my mind. I tweaked it with garlic—10/10, will make again.” – Julia from Puebla
Errores comunes al hacer pan sin horno
Alright, can we get real for a minute? I’ve botched this a few times, and here’s what to watch out for. Biggest fail: too much flour. The dough feels sticky, so you panic and chuck in more—don’t. Sticky is normal. More flour makes rocks, not bread.
Too hot of a pan? Disaster. The outside burns, very Instagram-unfriendly, insides raw. Keep it low and slow. Last thing: don’t press the dough too thin. You want a little height so it gets fluffiness—not like cardboard.
And one last oops: forgetting to flip. Gets me every dang time—set a timer if you’re easily distracted (guilty). As with any recipe, you’ll learn as you go. Don’t sweat it!
Serving Suggestions
- Tear it up and dunk it in olive oil + balsamic (you’ll feel fancy).
- Makes dreamy breakfast sandwiches—eggs, avocado, all that.
- Slice open, spread with butter and jam… breakfast of champions.
- Use soft, fresh bread for scooping up spicy stews or cozy soups.
Common Questions (H2)
Q: Can I use regular yogurt instead of Greek?
A: Yep! Avoid anything super runny, but regular yogurt works. If it gets too wet, just sprinkle a smidge more flour.
Q: Do I have to use self-raising flour?
A: Not at all. All-purpose flour plus one teaspoon baking powder per cup works perfectly.
Q: Can I double or halve the recipe?
A: Absolutely! This recipe is forgiving—just keep the ratios the same.
Q: My bread turned out too dense. What happened?
A: Usually, too much flour or over-mixing. Sticky dough = good results!
Q: Are there gluten-free options?
A: Yes! Use your fave gluten-free flour blend and watch the dough’s texture. You might need a splash more yogurt to help it stick together.
It’s Bread O’Clock—Go For It!
So, now there’s zero reason for a fresh bread craving to go unsatisfied—seriously, try this once, and you’ll wanna share it with everyone. I love that you don’t need an oven or special gadgets, just a basic pan and a can-do attitude. If you’re itching for more inspiration, check out PAN SIN AMASAR Y SIN REPOSO 4 INGREDIENTES FACILISIMO … for a killer no-knead option, or dream about that perfect rustic vibe with Michoacán – ¿Se les antoja un Pan de leña recién hecho? Uff …. Trust me—once you’ve smelled that warm bread wafting through your kitchen, you’ll never go back to store-bought without a serious sigh. Let’s get cooking!
Print
Easy No-Oven Bread
- Total Time: 11 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A quick and simple recipe for making delicious bread without an oven using just two ingredients.
Ingredients
- 1 cup self-raising flour
- 1 cup Greek yogurt (or plain yogurt)
Instructions
- Mix equal parts self-raising flour and yogurt until it forms a dough.
- Divide the dough into circles and flatten them into disks.
- Cook the disks in a nonstick pan over medium-low heat for about 3 minutes on each side, flipping when golden.
Notes
Wrap the bread in a tea towel to keep it fluffy until serving. Customize the dough by adding cheese, herbs, or nuts for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Bread
- Method: Stovetop Cooking
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 5mg
Keywords: no-oven bread, quick bread, easy bread recipe