Super Easy Bread Recipe –
Make Naan, Pizza Dough, and More!

Here's a super easy bread recipe from my buddy Anita in Scotland. She had her own thriving business, which she ran with her husband, James (see him further down the page at work!)

✅ Quick Answer: How do you make super easy bread?
Anita’s Super Easy Bread uses just flour, water, yeast, and salt — no kneading or bread machine required. Store the dough in your fridge and bake what you need. It doubles as naan, pizza dough, or flatbread!

Together they took to the roadsides of Britain, feeding hungry festival crowds with their tummy-pleasing hot baked potatoes, soups—and sandwiches—with their home-baked bread!

Super easy loaves of bread ready to eat

This Bread = Naan, Pizza, Flatbread... You Name It!
See this use as Pizza Dough

OK, on with the bread! Don't forget, Anita's recipe is great for pizza dough too!

Why Anita Ditched Her Bread Machine (And You Might Too)

For years, Anita had been baking bread using her bread-making machine but decided to just use it only for making the dough—and to finish off the bread in a "real" oven.

But then she made a discovery that totally changed the way she makes bread now!

She says it takes "one trip out to the store and a half hour each week" to put together enough dough to last a full week—and she stores the dough in her fridge!

Serving Suggestion: Naan Bread + Curry = Magic

Anita's Naan-like bread goes great with curry. The Brits love their curry, introduced to them by the Pakistanis who made the UK their home. Anita makes all kinds of pizzas, both vegetarian and 'regular'.

The next day, she made flatbread stuffed with peppers and olives followed by more pizza... (heck, I'm moving to Scotland right now) and another Naan bread loaf the day after! (Maybe we can get an airline discount if we all go over together?)

To see how my BREAD and PIZZA turned out!

Ready? Let’s Make Anita’s Super Easy Bread 🍞

You're going to be surprised at how little you need...

Top of Recipe

What You’ll Need—Just a Few Pantry Staples!

  • 3 cups warm water
  • 2 packets yeast
  • 1-1/2 tablespoons sea salt
  • 6-1/2 cups PLAIN flour (not bread flour or strong flour, just plain!)
  • fine oatmeal for the pizza paddle

Yes, THAT is ALL You Need!

Step-by-Step: How to Bake This Bread Like a Pro

For this super easy bread, we need a plastic box. Anita uses one this size: 8" x 16" x 6" deep.

NOTE: If this is too much bread to store in your refrigerator, simply halve the recipe ingredients.

  1.  In the plastic box, add the warm water, yeast, and salt and mix in the flour. Use a wet hand or wooden spoon. The mixture should be quite wet—wet enough to actually flow into the corners of the box!
  2. Let sit out at room temperature for two hours, to rise.
  3. Take out what you need and refrigerate the rest.
  4. Grab a ball of dough, grapefruit-sized, to make a loaf. Don't over-handle it, just shape it into a ball by pulling the sides under, leaving a nice smooth top. 
  5. Dust the paddle with the oatmeal and leave the loaf to rise. 
  6. After 20 minutes have passed, turn the oven on and set at 475°F (Anita calls for 250°C so that's pretty close). I actually use 450°F when I'm making this, but use what suits you best. Use our Fahrenheit to Celsius converter here on our site!
  7. Place a baking stone* and an EMPTY water container in the oven. For the water container, an old pie-crust tin is good. Don't put water in the container yet.
  8. Make a couple of slashes across your dough and it helps to dust the bread first with flour—great tip, Anita!
  9. After 20 minutes of pre-heating, slide the loaf onto the stone. Pour a cup of water into the pie-tin water container, close the oven door, and patiently W-A-I-T.
  10. Check the bread in 20 to 25 minutes. Take the bread out and tap it, it should sound hollow when done. Anita says every oven is different, so do the tapping test for hollowness and that's it!
  11. Allow to cool completely (yeah, right). Spread with butter. Indulge. Enjoy.

* Anita uses four terra-cotta tiles on a metal tray as her pizza stone!

Bottom of Recipe
James, preparing super easy bread by AnitaJames, preparing 'Anita Bread'

As promised, here's James - who is also very handy with woodworking - he's a fabulous cabinet maker.

Nowadays you'll find him busily working away on modifying campers!


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Just 4 Ingredients (OK 5 with Oatmeal) — That’s It!

So there you have it! A very quick and easy way to make bread with four ingredients, (or five if you count the oatmeal used for dusting). I like the way Anita doesn't add sugar. I find that bread in the USA tastes a little too sweet.

As a kid, our family vacationed in France many times (just a quick trip down from England) and mom and I loved to sink our teeth into freshly-baked French bread. I also noticed that real French bread wasn't sweet tasting, either.

We would make huge "butties" (sandwiches) out of the "restaurant loaf" (a very wide and long loaf of bread).

Personally, I preferred the restaurant loaf to a skinny baguette loaf. You can actually fit meat, fresh tomatoes, etc. on a chunk of the wide restaurant loaf. Baguettes, to me, are great for slicing and making garlic bread and Crostini which means "little toasts" in Italian!

The traditional Crostini appetizer consists of small pieces of toasted bread topped with ingredients like cheese, meats, or vegetables.

Frequently Asked Questions About This Super Easy Bread Recipe

Can I use this bread dough for pizza?

Yes! Anita’s dough works beautifully as pizza dough. Just grab a grapefruit-sized piece, shape it gently, and bake it with your favorite toppings.

Do I need a bread machine to make this?

Nope! In fact, Anita ditched her bread machine altogether. This recipe is designed for fridge storage and oven baking — no machine needed.

How long does the dough last in the fridge?

The dough can last up to a week in the fridge. Just grab what you need, shape, and bake as you go.

Why does this recipe skip sugar?

Anita’s recipe skips sugar on purpose. It’s more traditional, and the yeast doesn’t need sugar to activate in warm water. Plus, it gives the bread a clean, European-style flavor.

So go on — give this no-fuss, flavor-packed bread recipe a go. Whether you’re baking up pizza, naan, or your own version of crostini, Anita’s recipe is a keeper. I love that it skips sugar, requires no fancy ingredients, and makes enough dough to last all week.

Huge thanks to Anita (and James!) for sharing it. I hope you love it as much as we do.

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