What kind of dough staple is easiest to make, for soaking in mussel juices? No oven, eggs, milk With just a gas stove and rice cooker, what kind of food staple based on dough or batter can she make most simply? I don't know what you call the category of &quot;bread, cake, pancake&quot;.
My mom lives Hong Kong when Toronto's cold. Here are strictures:

Her flat doesn't have a convection oven. She never bought microwave oven - the FDA

However, FDA regulations require that microwave ovens are designed to prevent these high level radiation leaks.

She could buy a counter-top convection toaster oven, but let's rule this out.
If nobody comes up with anything, she will reconsider. Her kitchen looks like




No milk of any kind, like coconut or soy as they taste icky to her.

No eggs. She has medical issues and her doctor forbid them.


Bon Appetit says

8. Mussels Without Bread Are No Mussels at All
A mussels-must: Serve plenty of fresh, crusty bread with a pillowy interior alongside. The bread will serve as a vehicle for that aromatic, boozy, briny sauce you worked so hard to create. And if you want to flex even harder, throw a little mayo on that bread. Maybe a ginger-y, garlicky aioli? Just a thought. And here's one more. Don't forget to place a large bowl on the table for the empty shells. That's just common courtesy.
In the southern US, people make what is known as flour bread. (Also known as biscuit bread or skillet bread.) It's made with biscuit dough that is flattened into a circle about 1/2" thick. It is cooked on top of the stove, in a lightly greased skillet over medium-high heat on one side until that side is golden brown and then flipped and cooked until golden on the other side.

I typically use leftover biscuit dough that has been shaped into a ball, wrapped and refrigerated overnight. (It doesn't have to be leftover but I do find that the time in the fridge makes a difference.)

Typical southern-style biscuits are made with flour, salt, hard fat (vegetable shortening or lard), baking powder, and water or milk (cook's choice). So, no need for milk, eggs, or an oven.

It's great for sopping up gravy or juices.