If you want to do bread on the stovetop, might I suggest acquiring an "Ultimate Dutch Oven" from Camp Chef. Basically it is a camp dutch oven with a cone in the center of it, a ring grate at the base of the cone near the bottom of the pot keeps food from direct contact with the bottom, and another grate towards the top of the cone for steaming purposes. Both grates are removable. The cone allows for a more balanced heat application which works well for roasting and baking, and I've made rolls and monkey bread loaves in them on a few occassions, using a propane burner as the heat source. Currently I have the larger version, called the Turkey roaster, which will cook an 18 lb turkey on the stovetop in about 75 to 90 minutes. The turkey comes out moist and full of flavor, but the skin does not brown up or get crisp at all, so it is a tad different in that respect.

Anyways, it is an option. You could also get a small, inexpensive portable propane grill and make foccacia style bread on that fairly easily.

Lots of bread choices without an oven. Tortillas and chappatis are rolled flat and cooked on a dry grill, as are english muffins. Native american/italian fry bread/fried dough, yeasted or baking powder leavened is, well, fried. Corn pone or hot water corn bread is also a fried dough. Benjammin's dutch oven option is an historic favorite, but an oven is just a way of supplying indirect heat-any sauce pan will do, if you can devise a rack to keep the dough off the bottom and away from the sides of the pan as in a bedourie oven. . An oven can be made from a cardboard box.

In medieval times, peasants spent 80% of their income on bread, and bakers were regarded as alchemists-the church held special masses to bless them and their art of taking a bland beige powder and turning it into the wonder of bread. And now we have WonderBread, not wonderful at all, but much cheaper.