However, it does require forethought. And no-knead bread heats up the house more than a little on an otherwise hot day. A nice pan-bread can be done with little more than a couple hours notice, and you can do it on your grill with a cast-iron pan. I tried the recipe for chapa bread from Seven Fires. It's tasty:
4 cups bread flourMix the dry ingredients well. Add the oil. Add the water, slowly, while mixing the ingredients. Stop adding water when the dough comes together (i.e. when it moves in the mixer as one).
1 tbsp kosher salt
2 ¼ tsp dry yeast
1 tbsp extra virgin olive oil
~ 1 ¼ cup warm water
Form the dough into a ball. Place in an oiled bowl and cover with a damp cloth. Let rise for an hour (or so).
Roll out on a flat surface.
Cut into 8 roughly equal-sized pieces.
Cover with your damp cloth and let rise for another half hour (ish). Really, these times can be longer or shorter. It's a beautiful thing.
Heat a dry cast-iron pan over medium heat. If you want, you can do this in your kitchen. I found it more amusing to do it over a medium-hot charcoal fire - after all, smoke makes everything taste better.
Brown the breads on one side - it'll take about 5 minutes. If it takes less than this, your fire is too hot, and you won't cook the bread all the way through. Adjust accordingly.
Flip the bread, and brown the other side.
Serve when both sides are nicely browned. Serve hot. Upon eating one of these, Mrs. Dude exclaimed that she could eat all 8. Yum.
Post-script: My supper tonight was lovely sandwich made from a day-old chapa bread. I was concerned these chapa breads would make lousy leftovers. Many breads don't do as well the second day. However, they were still moist and delicious, though the crust had softened slightly. The flavour was still toasty and delicious, with a hint of the smoke from the charcoal fire.