Homemade Pan-Fried Bread

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Introduction

Homemade pan-fried bread is a simple yet delicious way to enjoy fresh, warm bread without the need for an oven. With its golden-brown crust and soft, fluffy interior, this bread is perfect for breakfast, sandwiches, or as a side to your favorite dishes. This versatile recipe requires only a few pantry staples and can be easily customized with herbs, spices, or cheese for added flavor. Whether you serve it plain, with butter, or topped with your favorite spreads, this pan-fried bread is sure to become a staple in your kitchen.

Ingredients Quantity

  • All-purpose flour: 2 cups
  • Baking powder: 1 tablespoon
  • Salt: ½ teaspoon
  • Sugar: 1 tablespoon (optional, for a hint of sweetness)
  • Milk: ¾ cup (or water)
  • Butter: 2 tablespoons, melted (plus extra for frying)
  • Olive oil or vegetable oil: For frying

Optional Ingredients

  • Garlic powder: 1 teaspoon, for added flavor.
  • Dried herbs: Such as oregano, basil, or thyme, for a herby twist.
  • Grated cheese: ½ cup, like cheddar or mozzarella, for cheesy bread.
  • Chopped fresh herbs: Like parsley or chives, for freshness.

Instructions

  1. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and sugar (if using). Whisk together until well blended.
  2. Add Wet Ingredients: Make a well in the center of the dry mixture. Pour in the milk (or water) and melted butter. Mix until a soft dough forms. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more milk or water.
  3. Knead the Dough: On a lightly floured surface, knead the dough for about 2-3 minutes until it’s smooth and elastic. Be careful not to over-knead, as this can make the bread tough.
  4. Divide and Shape: Divide the dough into equal portions, about the size of a golf ball. Flatten each portion gently into a round shape about ½ inch thick. You can use a rolling pin for a more even thickness.
  5. Heat the Pan: In a large skillet or frying pan, heat a tablespoon of oil and a tablespoon of butter over medium heat until hot.
  6. Cook the Bread: Place a few rounds of dough in the pan, making sure not to overcrowd. Cook for about 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
  7. Drain and Serve: Remove the cooked bread from the pan and place it on a plate lined with paper towels to drain any excess oil. Repeat with the remaining dough, adding more oil and butter as needed.
  8. Enjoy: Serve warm with butter, honey, jam, or your favorite toppings. Enjoy it as a side dish, or use it for sandwiches or dipping!

Tips for Success

  • Don’t Overwork the Dough: Knead the dough just until it comes together. Overworking can result in dense bread.
  • Adjust the Heat: Keep an eye on the heat while frying; if it’s too high, the bread will brown too quickly without cooking through. If too low, the bread will absorb excess oil.
  • Experiment with Flavors: Feel free to add spices, cheese, or herbs to the dough for a unique flavor twist.
  • Storage: Leftover bread can be stored in an airtight container at room temperature for up to 2 days. Reheat in a pan or toaster for best results.

Recommendations

  • Serving Suggestions: Pair this pan-fried bread with soups, stews, or salads. It’s also great for breakfast with eggs or as a base for avocado toast.
  • Dipping Options: Serve with olive oil, balsamic vinegar, or hummus for a delicious appetizer.
  • Freezing: You can freeze the uncooked dough rounds. When ready to cook, thaw and fry them straight from the freezer—just add a couple of extra minutes to the cooking time.

Enjoy the simple pleasure of warm, homemade pan-fried bread that’s crispy on the outside and soft on the inside! 🍞✨

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