Ten Minute Pan Bread Recipe – Quick, Fresh, and Satisfying

Skip the oven and make warm, fresh bread on the stovetop in minutes. This simple pan bread is soft on the inside, lightly crisp on the outside, and perfect for dunking in soups or wrapping around fillings. You don’t need yeast or special equipment—just a bowl, a pan, and basic pantry ingredients. It’s great for busy weeknights, camping, or when you crave bread but don’t want to wait. Once you try it, you’ll keep the recipe handy.

Why This Recipe Works

Ten minute pan bread recipe – Ten Minute Pan Bread Recipe – Quick, Fresh, and Satisfying Skip the oven and make warm, fresh bread

This bread uses baking powder instead of yeast, so there’s no proofing or long rest time. A quick, moist dough gives you soft, flexible rounds that cook fast over medium heat. The skillet creates a gentle char and light crust while keeping the interior tender. A touch of yogurt or milk adds richness and softness, so the bread stays pliable and flavorful. It’s reliable, forgiving, and ready in about ten minutes from start to finish.

Ingredients

Ten minute pan bread recipe – This simple pan bread is soft on the inside, lightly crisp on the outside, and perfect for dunking i

• 1 1/2 cups (190 g) all-purpose flour, plus extra for dusting
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon sugar (optional, for subtle browning)
• 3 tablespoons plain yogurt or sour cream (or use 1 tablespoon oil if you’re out)
• 2/3 cup warm water or milk, plus 1–2 tablespoons more if needed
• 1 tablespoon olive oil or melted butter (for the pan and brushing)
• Optional add-ins: 1 clove garlic, grated; 1 tablespoon chopped herbs; a pinch of chili flakes

Instructions

Ten minute pan bread recipe – You don’t need yeast or special equipment—just a bowl, a pan, and basic pantry ingredients

1. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, and sugar (if using). Break up any lumps so the dough hydrates evenly.
2. Add the wet ingredients. Stir in the yogurt and most of the warm water or milk. Use a spoon or your hand to bring it together. The dough should be soft and slightly sticky. If it’s dry, add the remaining liquid a teaspoon at a time.
3. Knead briefly. Dust the counter with flour and knead the dough for 30–45 seconds—just until smooth. Don’t overwork it. A light hand keeps the bread tender.
4. Divide and shape. Cut the dough into 4 equal pieces for small rounds or 2 for larger flatbreads. Roll each piece into a ball, then flatten into discs about 1/4 inch thick. Sprinkle with flour as needed to prevent sticking.
5. Heat the pan. Set a nonstick or cast-iron skillet over medium heat. Lightly brush with oil or butter. The pan is ready when a tiny pinch of flour faintly sizzles.
6. Cook the first side. Lay a disc in the pan. Cook 1–2 minutes until bubbles form and the bottom has golden spots. Avoid high heat—it will char before the center cooks.
7. Flip and finish. Turn the bread and cook another 1–2 minutes. Press gently with a spatula to help it puff. Brush with a little oil or butter for a glossy finish.
8. Repeat. Cook the remaining pieces, adjusting heat as needed. Keep finished bread wrapped in a clean towel to stay warm and soft.
9. Serve. Enjoy warm as a wrap, with dips, alongside eggs, or as an easy side for stews and curries.

How to Store

• Room temperature: Keep leftovers wrapped in a clean towel or in an airtight bag for up to 24 hours.
• Refrigerator: Store in a sealed container for up to 3 days. Reheat in a dry skillet over medium heat for 30–60 seconds per side.
• Freezer: Cool completely, then stack with parchment between pieces. Freeze in a zip-top bag for up to 2 months. Reheat from frozen in a skillet or toaster oven.
• Revive softness: If the bread feels dry, brush lightly with water and warm in a covered skillet for a minute to steam it back to life.

Why This is Good for You

This quick bread has simple ingredients, no additives, and is easy to digest. Using yogurt adds a bit of protein and calcium, while olive oil brings heart-friendly fats. You control the salt and can choose whole wheat for more fiber. It’s also a smart way to balance a meal—pair it with beans, lean proteins, or vegetables for steady energy and satisfaction. Most of all, making bread at home gives you fresh flavor without extra preservatives.

What Not to Do

• Don’t crank the heat too high. You’ll burn the outside before the inside cooks. Medium heat is your friend.
• Don’t over-knead. This is a quick dough. Too much kneading makes it tough.
• Don’t drown the dough in flour. Excess flour makes it dry and dense. Keep it soft and just manageable.
• Don’t skip the rest entirely if it’s tight. If the dough resists rolling, let it sit 3–5 minutes. Gluten relaxes and rolling gets easier.
• Don’t crowd the pan. Cook one or two at a time for even browning.

Variations You Can Try

• Garlic herb: Add grated garlic and chopped parsley, dill, or cilantro to the dough. Brush finished bread with garlic butter.
• Cheesy: Fold in 1/4 cup finely grated Parmesan or cheddar. Cook over slightly lower heat to prevent scorching.
• Whole wheat: Use 50% whole wheat flour and add 1–2 extra tablespoons liquid. Expect a slightly nuttier, heartier bread.
• Spiced: Mix in cumin, coriander, or za’atar for a Middle Eastern vibe. Finish with a drizzle of olive oil.
• Vegan: Skip yogurt and use 1 tablespoon oil plus plant milk. Choose a neutral oil and unsweetened milk for best flavor.
• Stuffed: Wrap the dough around thin slices of cheese or cooked mashed potatoes. Seal edges and cook gently so the filling warms through.
• Seeded: Press sesame or nigella seeds onto the surface before cooking for extra crunch and aroma.

FAQ

Can I make the dough ahead?

Yes. Mix the dough up to 12 hours in advance and store it covered in the fridge. Bring it to room temperature for 10–15 minutes before rolling so it’s easier to shape.

What if I don’t have yogurt?

Use milk or water and add 1 tablespoon olive oil. The bread will still be soft and flavorful, though yogurt adds a slight tang and extra tenderness.

Why isn’t my bread puffing?

Two common issues: the pan is too cool or the dough is too dry. Warm the pan a bit more and add a teaspoon of liquid to the next piece if the dough feels stiff. A gentle press with a spatula also helps it puff.

Can I use self-rising flour?

Yes. Replace the flour, baking powder, and salt with 1 1/2 cups self-rising flour. Taste a pinch of dough to gauge saltiness and adjust if needed.

Which pan works best?

A well-heated cast-iron skillet gives the best color and a light char, but a nonstick pan works too. Avoid very thin pans that scorch easily.

How do I keep the bread soft?

Don’t overcook it, and keep finished pieces wrapped in a towel to trap steam. Brushing with a small amount of butter or oil right after cooking also helps maintain softness.

Can I bake it instead?

Yes. Heat the oven to 450°F (230°C) with a sheet pan inside. Place rolled discs on the hot pan and bake 5–7 minutes until puffed and lightly browned. The stovetop version is faster, but the oven gives nice lift.

Is this the same as naan or pita?

It’s similar but simpler. Traditional naan is yeast-based and often uses a tandoor. Pita is also yeast-raised and forms a pocket. This quick bread skips yeast, cooks in a regular pan, and stays soft and flat without a pocket.

Can I make it gluten-free?

Use a 1:1 gluten-free flour blend with xanthan gum. Add an extra tablespoon of liquid and handle gently. The texture will be slightly different but still tasty.

What should I serve it with?

It’s great with hummus, curry, chili, eggs, grilled chicken, roasted vegetables, or simple spreads like butter and honey. It also makes a quick wrap for lunch.

Wrapping Up

This ten minute pan bread recipe proves you don’t need an oven or yeast to enjoy fresh, warm bread. With a handful of pantry staples and a hot skillet, you get soft, flexible rounds that fit countless meals. Keep the heat moderate, the dough soft, and the pieces covered as you go. Once you’ve made it a couple of times, you’ll adapt it to your taste with herbs, spices, or cheese. Fast, forgiving, and delicious—this is the kind of recipe you’ll use on repeat.