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Serve warm with butter, jam, or your favorite spread for best flavor.
Store leftovers in an airtight container or plastic wrap at room temperature for up to 2 days.
Reheat gently in a microwave or on the stovetop wrapped in foil to restore softness.
Variations:
Add herbs like rosemary or thyme to the batter for savory bread.
Mix in a tablespoon of grated cheese for a cheesy twist.
Substitute milk with plant-based alternatives like almond or oat milk for a dairy-free version.
Incorporate finely chopped olives or sun-dried tomatoes for Mediterranean flavors.
FAQ:
Q: Can I make this bread without yogurt?
A: Yes, yogurt is optional but adds softness and slight tanginess.
Q: What if I don’t have instant yeast?
A: You can use active dry yeast but activate it first by dissolving in warm water with sugar before adding.
Q: How do I know when the bread is cooked?
A: The bread should be firm to the touch and golden on the bottom if cooked on the stovetop. In the microwave, it should spring back lightly when pressed.
Q: Can I double the recipe?
A: Yes, simply double all ingredients and adjust cooking time as needed.
Q: Is this bread gluten-free?
A: This basic recipe uses wheat flour (if added later), so it’s not gluten-free unless you substitute with a gluten-free flour blend.
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