Stovetop Bread (and Pizza!)

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sailboat_stovetop_baking_breadSadly the oven aboard Chance currently is more of a storage space than usable. Apparently leaking propane causes the inside of the oven to go BOOM when the door is closed which is not exactly fun. So, until we address that little (ok, really big) problem I’ve been sticking exclusively to using the stovetop for any meal preparation. This has been particularly challenging for this baking loving gal on the cold nights we’ve been having. Jason is less upset about the lack of freshly baked goods but really misses pizza. While my first forays into stove top baking using a pressure cooker to make a chocolate cake and then brownies were mildly successful (chocolate cake was an OK recipe, brownies wouldn’t cook evenly) I surely wasn’t going to stop experimenting. If my baby wants pizza, my baby is going to get some pizza!

A couple months ago Cruising World Magazine featured a recipe for stove top bread that I had clipped out (well, I took a screenshot on my iPad). I thought that these might make a great crust for personal sized pizzas. The first time I made this recipe I had never made bread from scratch. I had no experience kneading. I used a meat thermometer to make sure my lukewarm water was the right temperature (110 degrees, by the way). Since this was my second time making the recipe I am clearly now an expert.

sailboat_pita_dough

{Fist sized balls of dough waiting to be rolled out and turned into delicious pizza}sailboat_rolling_pin_alternative copy

{What’s a girl to do without a rolling pin? Improvise!}stovetop_bread_sailboat

{Starting to bubble}

These pitas turned out amazing and served as the perfect crust for personal pizzas. They stay nice and soft if you just want pita bread, but develop nice crispy edges if you leave them on the pan longer to let the cheese melt on top. These are definitely going to be a staple on board Chance. The only challenging part of the recipe is starting to make these early enough in the day to give the dough time rise so you aren’t eating dinner at 10PM. Well, and maybe making sure they don’t get eaten before dinner time. It can be difficult to resist the smell of freshly baked pitas!

Stovetop Pita Breads (makes 10 – 12)
Mildly adapted from Savory Skillet Pocket Bread appearing in the October 2013 issue of Cruising World Magazine

  • 2 cups of lukewarm water (110 degrees)
  • 1 tablespoon of yeast (2 of the individual packets)
  • 1 tablespoon salt
  • 2 tablespoons of sugar
  • 2 tablespoons of olive oil
  • 5 cups of flour (plus more for kneading and rolling)
  • Dried herbs (I used sea salt, garlic and basil)

 

Heat water up to 110 degrees. Whisk together water, yeast, salt, sugar and oil together. Let sit for five minutes. Add 5 cups of flour and mix together. Dough will become thick. Put dough on a floured surface, lightly flour hands, and knead dough for five minutes. Shape dough into a ball and placed in a lightly oiled bowl. Roll ball around to coat with oil. Place a clean dish towel over the bowl and let dough rise until doubled (will take about 1 – 2 hours). Once doubled place dough onto a floured surface and shape into fist size balls. Place balls on a sheet of baking paper or wax paper. Cover and let rise again for 20 minutes. Roll balls into an 1/8 – 1/4 inch thick circles. Press in your choice of dried herbs. Heat a nonstick skillet on high and reduce to medium high heat. Dry fry your pita until bubbles start to form and then flip it to the other side. This should take about 30 seconds per side depending on your stove.

I found that I could roll out my next pita in the time it took for one side to cook, flip the pita over in the pan and then press my herbs into the next pita. Because of my lack of counter space this process worked better for me than rolling out all of the dough balls before I was ready to cook them.

Once the pitas were cooked I turned the heat down to low, covered them in sauce, pepperoni and cheese and put a lid on the pan until the cheese melted. The result was no Brooklyn slice, but they were pretty darn good!

stovetop_pizza

{Yeah! Pizza!!}

2 COMMENTS

  1. This looks great – I’m going to have to try it out! We don’t have an oven on our boat either so I’m always looking for new skillet bread recipes.

  2. […] (with wine, cheese or just by itself)       I came across this blog post from Sailing Chance a while ago and thought – wow – I can do this.   and…   Pitas = BBQ […]

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