The ezoic
Toss in the salt, oil, flour, and yeast mixture. Stir until a ball is formed. A soft, non-sticky dough may need a little tweaking of the flour or milk proportions, depending on the flour and humidity.
To make the dough smooth and elastic, knead it for 8 to 10 minutes on a floured board.
The Kneading Process:
The dough should double in size after approximately an hour of rising in a warm spot, so after kneading, transfer to an oiled bowl and cover with a moist towel.
Get Things Ready to Boil:
In a big saucepan, bring 2.5–3 liters of water to a boil with a teaspoon of salt.
Get the Bread Shaped and Boiling:
Punch down the dough when it has risen, and then form it into little balls or whatever shape you choose.
Carefully add the dough pieces to the pot of hot water one by one. To check whether the pieces are half done cooking, boil them for a minute or two until they slightly bloat and float to the top.
The ezoic
Use a slotted spoon to remove the dough pieces that have been partly cooked and set them on a clean kitchen towel to drain.
Preparing Food for the Stovetop.
Bring a large griddle or pan to a medium heat. Put the boiled bread cubes in the skillet when it's hot.
Fry for two or three minutes on each side, or until crispy and golden. For uniform cooking, you may want to use a spatula to give them a little push.
Warm up some stovetop bread and serve it hot. Any spread—butter, jam, etc.—goes well with it.
Some pointers:
For a more fragrant twist, try mixing in some fresh herbs, such as thyme or rosemary, with the dough.
Advice for Serving: Cut this bread into sandwiches or use it as a garnish for hearty stews and soups.
Leftover bread may be kept for up to two days at room temperature in an airtight container. To get the most out of it, reheat it in the skillet.
In sum, this stovetop bread that doesn't need an oven is a great alternative to store-bought bread, and it's a lot of fun to make. Plus, it's a great answer for those who don't have an oven. Indulge in the procedure and savor the tasty outcome!
