No-Oven Stovetop Bread Recipe

Get the Dough Started:
Whisk together the sugar, dried yeast, and warm milk in a big basin. Give it a good stir and then wait 5 to 10 minutes for it to go foamy, which is a sign that the yeast is working.

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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.

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