100-Year-Old No-Yeast, No-Oven Bread
100-Year-Old No-Yeast, No-Oven Bread
Ingredients
- 680 g all-purpose flour
- 400 ml milk
- 60 g butter
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 tablespoon oil, for brushing the dough balls
- as needed flour, for flattening the dough
Instructions
- 1
In a large bowl, combine the 680 grams of all-purpose flour, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of baking powder. Mix the dry ingredients thoroughly with a spoon until well combined.
⏱️ 3 min
- 2
In a separate small pot, gently warm the 400 ml of milk over low heat. Add the 60 grams of butter to the warm milk and stir continuously until the butter has completely melted and is incorporated into the milk. Do not boil the milk.
⏱️ 5 min
- 3
Pour the warm milk and melted butter mixture into the bowl with the dry ingredients.
⏱️ 1 min
- 4
Begin mixing the ingredients with a spoon until a shaggy dough starts to form. Once it's too thick to stir, switch to kneading by hand directly within the bowl.
⏱️ 3 min
- 5
Transfer the dough to a lightly floured work surface (using extra flour as needed) and continue to knead until the dough becomes smooth and elastic, approximately 5-7 minutes.
⏱️ 7 min
- 6
Divide the dough into several equal-sized smaller balls. Aim for approximately 8-10 balls, depending on your desired bread size.
⏱️ 2 min
- 7
Brush each dough ball with a small amount of the 1 tablespoon of oil.
⏱️ 2 min
- 8
Cover the oiled dough balls with plastic wrap and let them rest for 15 minutes. This allows the gluten to relax, making them easier to roll.
- 9
Take one dough ball, lightly dust it with extra flour, and use a rolling pin to flatten it into a thin, round shape, about 6-8 inches in diameter.
⏱️ 1 min
- 10
Heat a pan (such as a cast iron skillet or non-stick pan) on the stove over medium heat.
⏱️ 2 min
- 11
Place the flattened dough onto the hot pan. Cook on one side for 1-2 minutes, or until bubbles form on the surface and the bottom is lightly browned.
⏱️ 2 min
- 12
Flip the bread and cook the other side for another 1-2 minutes, or until it is golden brown and puffs up. If it doesn't puff, gently press down on the edges with a spatula.
⏱️ 2 min
- 13
Remove the cooked bread from the pan and repeat the process with the remaining dough balls, flattening and cooking them one by one.
⏱️ 10 min
- 14
Serve the freshly made bread warm, either plain or with your favorite toppings.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
100-Year-Old No-Yeast, No-Oven Bread
- 680 g all-purpose flour
- 400 ml milk
- 60 g butter
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 tablespoon oil, for brushing the dough balls
- as needed flour, for flattening the dough
Instructions
- 1
In a large bowl, combine the 680 grams of all-purpose flour, 1 1/2 teaspoons of salt, and 1 1/2 teaspoons of baking powder. Mix the dry ingredients thoroughly with a spoon until well combined.
⏱️ 3 min - 2
In a separate small pot, gently warm the 400 ml of milk over low heat. Add the 60 grams of butter to the warm milk and stir continuously until the butter has completely melted and is incorporated into the milk. Do not boil the milk.
⏱️ 5 min - 3
Pour the warm milk and melted butter mixture into the bowl with the dry ingredients.
⏱️ 1 min - 4
Begin mixing the ingredients with a spoon until a shaggy dough starts to form. Once it's too thick to stir, switch to kneading by hand directly within the bowl.
⏱️ 3 min - 5
Transfer the dough to a lightly floured work surface (using extra flour as needed) and continue to knead until the dough becomes smooth and elastic, approximately 5-7 minutes.
⏱️ 7 min - 6
Divide the dough into several equal-sized smaller balls. Aim for approximately 8-10 balls, depending on your desired bread size.
⏱️ 2 min - 7
Brush each dough ball with a small amount of the 1 tablespoon of oil.
⏱️ 2 min - 8
Cover the oiled dough balls with plastic wrap and let them rest for 15 minutes. This allows the gluten to relax, making them easier to roll.
- 9
Take one dough ball, lightly dust it with extra flour, and use a rolling pin to flatten it into a thin, round shape, about 6-8 inches in diameter.
⏱️ 1 min - 10
Heat a pan (such as a cast iron skillet or non-stick pan) on the stove over medium heat.
⏱️ 2 min - 11
Place the flattened dough onto the hot pan. Cook on one side for 1-2 minutes, or until bubbles form on the surface and the bottom is lightly browned.
⏱️ 2 min - 12
Flip the bread and cook the other side for another 1-2 minutes, or until it is golden brown and puffs up. If it doesn't puff, gently press down on the edges with a spatula.
⏱️ 2 min - 13
Remove the cooked bread from the pan and repeat the process with the remaining dough balls, flattening and cooking them one by one.
⏱️ 10 min - 14
Serve the freshly made bread warm, either plain or with your favorite toppings.
⏱️ 1 min