There are recipes that go beyond the ingredients they carry memories, warmth, and the comfort of home. For me, that’s this cheese bread recipe without oven. It reminds me of lazy Sunday afternoons at my grandmother’s house. She never needed a fancy oven to make magic. A hot pan, some basic ingredients, and her loving hands created the most irresistible cheese bread warm, golden, and full of flavor.
Whether you’re cooking in a small apartment, a dorm, or just avoiding oven heat in summer, this stovetop cheese bread will be your new favorite. It’s ready in just 25 minutes, and it tastes like a hug from home.
Table of Contents
Why You’ll Love This Cheese Bread Recipe
- No oven needed – Perfect for summer, travel, or minimalist kitchens
- Quick and simple – Just 25 minutes from start to finish
- Comforting and cheesy – Crisp on the outside, soft and gooey inside
- Naturally gluten-free – Thanks to tapioca or corn starch
This recipe is loosely inspired by Brazilian pão de queijo, a beloved cheese bread made with tapioca flour and lots of cheese. Learn more about its origins on Wikipedia.
Ingredients (Serves 6)
- 1 large egg
- A pinch of salt
- 1/4 cup of milk
- 2 cups corn starch or tapioca flour
- 1 cup grated cheese (mozzarella, parmesan, or a mix)
- 2 tablespoons melted butter
- 1 teaspoon baking powder
Tools You’ll Nee
- Large mixing bowl
- Medium bowl
- Non-stick skillet with a lid
- Spatula or wooden spoon
- Measuring cups and spoons
⏱️ Prep & Cook Time
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total: 25 minutes
Step-by-Step Instructions
Step 1: Combine Dry Ingredients
In a large mixing bowl, combine the corn starch (or tapioca flour) and baking powder. Add a pinch of salt and mix well.
Step 2: Mix Wet Ingredients
In a separate bowl, beat the egg lightly. Add the milk and melted butter, whisking until fully combined.
Step 3: Combine and Form Dough
Slowly pour the wet mixture into the dry ingredients, stirring continuously to avoid lumps. Add the grated cheese and mix until you get a sticky, soft dough.
Tip: If the dough feels too dry, add a splash more milk. If it’s too sticky, dust with a bit more starch.
Step 4: Shape
Divide the dough into 8–10 equal portions and roll each into a ball. Flatten them slightly into discs for even cooking.
Step 5: Cook
Preheat a non-stick pan over medium heat. You don’t need to add oil the cheese will release its own fat.
Place the dough balls in the pan, leaving some space between them. Cover with a lid and cook for 5–7 minutes on one side.
Step 6: Flip and Finish
Carefully flip each bread and cook for another 5–7 minutes until golden brown and fully cooked.
Let them cool slightly before serving. Enjoy warm!
Serving Suggestions
These cheese breads are best enjoyed fresh and warm. Here’s how I love to serve them:
- With a hot cup of coffee or tea
- As a side with soup, like tomato or pumpkin
- Alongside scrambled eggs for breakfast
- With honey or fruit preserves for a sweet twist
Variations to Try
Mashed Potato Lovers: If you love cheesy comfort food, don’t miss these Cheesy Mashed Potato Puffs golden, fluffy, and packed with flavor!
Herb-Infused: Add dried oregano or basil to the dough
Spicy Kick: Add a pinch of chili flakes or diced jalapeño
Cheese Core: Insert a cube of cheese inside each ball before cooking for a melty center
How to Store and Reheat
- Store: Let cool and store in an airtight container for up to 3 days
- Freeze: Freeze cooked cheese breads in a zip bag for up to 1 month
- Reheat: Warm in a pan or microwave for 20 seconds until soft again
Frequently Asked Questions
Can I use wheat flour instead of starch?
Not recommended. Tapioca or corn starch gives the chewy, fluffy texture. Wheat flour will change the result.
Can I make it dairy-free?
Yes, use plant-based butter and vegan cheese. The flavor will be different but still satisfying.
Is it really Brazilian-style?
Yes! It’s inspired by pão de queijo, a traditional Brazilian cheese bread that’s naturally gluten-free and cooked until crispy outside and chewy inside. For more, check the Wikipedia article.
A Family Tradition Passed Down
Every time I make this cheese bread, I think of my grandmother cooking over a small gas stove in her tiny kitchen. She didn’t have much no modern gadgets, no fancy equipment but her food always felt like a warm embrace. This cheese bread recipe without oven is more than just a quick snack. It’s a reminder that the best meals often come from humble ingredients and shared stories. I hope that when you try this recipe, it brings a little of that love and simplicity into your kitchen too.
A Taste of Home, Without the Oven
In today’s fast-paced world, cooking can sometimes feel like a chore. But this cheese bread recipe brings you back to something simpler, warmer a memory of family kitchens, of shared laughter, of little hands sneaking bites before dinner.
No oven? No problem. With this cheese bread recipe without oven, you’re just 25 minutes away from that feeling. And maybe, like me, you’ll start making this not just for the taste, but for the connection it brings.
So gather your ingredients, heat your pan, and bring a little joy to your kitchen today.
Cheese Bread Recipe Without Oven
Equipment
- Large mixing bowl
- Medium bowl
- Non-stick skillet with a lid
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- 1 large egg
- 1 pinch salt
- 1/4 cup milk
- 2 cups corn starch or tapioca flour
- 1 cup grated cheese mozzarella, parmesan, or a mix
- 2 tbsp melted butter
- 1 tsp baking powder
Instructions
- In a large mixing bowl, combine the corn starch (or tapioca flour) and baking powder. Add a pinch of salt and mix well.
- In a separate bowl, beat the egg lightly. Add the milk and melted butter, whisking until fully combined.
- Slowly pour the wet mixture into the dry ingredients, stirring continuously to avoid lumps. Add the grated cheese and mix until you get a sticky, soft dough.
- Divide the dough into 8–10 equal portions and roll each into a ball. Flatten them slightly into discs for even cooking.
- Preheat a non-stick pan over medium heat. Place the dough balls in the pan, leaving space between them. Cover and cook for 5–7 minutes on one side.
- Carefully flip each bread and cook for another 5–7 minutes until golden brown and fully cooked. Let cool slightly before serving.