Fresh, warm bread doesn’t have to be complicated or time-consuming. This easy skillet bread is perfect for beginners who want real, homemade bread without special equipment or fussy steps. You mix, let it rise, and cook it in a pan.

The outside turns crisp and golden, while the inside stays soft and tender. It’s great with soup, salads, or just a swipe of butter and a sprinkle of salt.

What Makes This Special

This bread is all about simplicity and speed. There’s no kneading until your arms ache, and you don’t need a stand mixer or a baking stone.

A heavy skillet does the heavy lifting, giving the loaf a lovely crust. The dough is forgiving, the method is straightforward, and the results taste like you worked much harder than you did.

Ingredients

• All-purpose flour – 3 cups (plus a little extra for dusting)
• Warm water – 1 1/4 cups (about 105–110°F, warm to the touch)
• Active dry yeast – 2 1/4 teaspoons (one standard packet)
• Sugar or honey – 1 tablespoon
• Salt – 1 1/2 teaspoons
• Olive oil or melted butter – 2 tablespoons (plus more for the pan)
• Optional add-ins: rosemary, garlic powder, grated Parmesan, sesame seeds, or flaky salt

Instructions

1. Proof the yeast. In a mixing bowl, combine the warm water and sugar (or honey). Sprinkle the yeast on top.Let it sit for 5–10 minutes until it’s foamy. If it doesn’t foam, your yeast may be old or the water too hot or too cool.
2. Add the dry ingredients. Stir in the flour and salt. Drizzle in the olive oil or butter.Mix with a wooden spoon until a shaggy dough forms. It will be sticky, and that’s okay.
3. Bring it together. Lightly flour your hands and fold the dough over itself a few times, right in the bowl. You’re not aiming for a perfect smooth ball—just gather it so it holds together.
4. First rise. Cover the bowl with a clean towel or plastic wrap.Let the dough rise in a warm spot for 45–60 minutes, or until doubled. A slightly warm oven (turned off) or a sunny counter works well.
5. Prepare the skillet. Lightly oil a 10- to 12-inch cast-iron or heavy oven-safe skillet. If your skillet isn’t oven-safe, you can still cook on the stovetop, but an oven finish gives the best crust.
6. Shape the dough. Dust the dough with a little flour and gently turn it onto a floured surface.Tuck the edges under to form a round. Don’t overwork it. Place it seam-side down in the oiled skillet.
7. Second rise. Cover loosely and let the dough rise again for 20–30 minutes while the oven heats to 400°F (200°C).This makes the loaf lighter and airier.
8. Optional toppings. Brush the top with a little oil or water. Sprinkle with rosemary, garlic powder, sesame seeds, or flaky salt for extra flavor and texture.
9. Bake. Place the skillet in the oven and bake for 25–30 minutes, until the top is deep golden and the bottom sounds hollow when tapped. An instant-read thermometer in the center should read about 200–205°F.
10. Finish on the stovetop (optional). For an extra-crisp bottom, set the skillet over medium heat for 2–3 minutes after baking.Keep an eye on it to prevent scorching.
11. Cool before slicing. Transfer the loaf to a cooling rack and let it rest for at least 15 minutes. This helps set the crumb so your slices are neat and tender.

Keeping It Fresh

Bread dries out in the fridge, so avoid refrigerating it. Store leftovers at room temperature in a paper bag or wrapped in a clean towel for up to two days.

For longer storage, wrap in plastic or foil, place in a freezer bag, and freeze for up to two months. To refresh, warm slices in a toaster or reheat the whole loaf in a 325°F oven for 10–12 minutes.

Health Benefits

Homemade bread gives you control over what goes in. There are no preservatives, unnecessary sweeteners, or hard-to-pronounce additives.

You can choose heart-healthy fats like olive oil and keep the sodium in check. If you swap in part whole wheat flour, you’ll add more fiber and minerals, which can support digestion and help you feel fuller longer.

What Not to Do

• Don’t use water that’s too hot. It can kill the yeast. Aim for warm, not hot, water.
• Don’t skip the second rise. It makes a big difference in the bread’s texture and volume.
• Don’t cut it right away. Slicing while hot can make the bread gummy and flatten the crumb.
• Don’t over-flour the dough. A slightly sticky dough bakes into a softer, lighter loaf.
• Don’t overcrowd the skillet. Use the right size pan so the loaf can rise up, not just out.

Recipe Variations

• Garlic Herb Skillet Bread: Mix 1 teaspoon garlic powder and 2 teaspoons chopped fresh rosemary into the dough.Top with flaky salt before baking.
• Cheesy Crust: Sprinkle 1/3 cup grated Parmesan or cheddar on top during the last 10 minutes of baking.
• Seeded Loaf: Press sesame, poppy, or sunflower seeds onto the surface after brushing with oil. Adds crunch and flavor.
• Whole Wheat Twist: Use 1 cup whole wheat flour and 2 cups all-purpose. Add 1–2 tablespoons extra water if the dough feels dry.
• No-Oven Stovetop Method: Cook covered over low heat for 12–15 minutes per side in a heavy skillet.Flip gently and check for doneness. You won’t get the same oven spring, but it still works.
• Olive and Herb: Fold in 1/3 cup chopped, well-drained olives and 1 teaspoon dried oregano during mixing.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount and skip the proofing step.

Mix instant yeast directly with the flour and salt, then add warm water and oil. The rise times should be similar.

What if I don’t have a cast-iron skillet?

Any heavy oven-safe skillet works. You can also use a round cake pan or a Dutch oven.

If using a Dutch oven, preheat it and bake covered for 20 minutes, then uncovered until golden.

Why didn’t my dough rise?

The yeast might be expired, or the water temperature was off. Cold kitchens slow rising, too. Give it more time in a warmer spot, or place the bowl over a slightly warm oven to help it along.

How do I get a crispier crust?

Brush the dough lightly with water, and place a small pan of hot water on the bottom rack of the oven to create steam.

An extra 2–3 minutes on the stovetop after baking also helps crisp the bottom.

Can I add sugar for a softer crumb?

A tablespoon of sugar or honey is already in the recipe, but you can add up to 2 tablespoons for a slightly softer, more tender crumb and a bit of extra browning.

Is this bread vegan?

It can be. Use olive oil instead of butter and choose sugar or maple syrup instead of honey. The rest of the ingredients are plant-based.

How do I know it’s done without a thermometer?

Tap the bottom of the loaf.

It should sound hollow. The crust should be deep golden, and the loaf should feel lighter than it looks.

Can I make the dough ahead?

Yes. After the first rise, shape the dough and place it in the oiled skillet.

Cover and refrigerate for up to 12 hours. Let it sit at room temperature for 30–45 minutes before baking.

What’s the best way to slice it?

Use a sharp serrated knife and a gentle sawing motion. Wait at least 15 minutes after baking so the crumb sets and slices cleanly.

In Conclusion

This easy skillet bread keeps baking simple and satisfying.

With a few pantry staples and a heavy pan, you can turn out a golden, crackly loaf that works with just about any meal. Once you get the hang of it, try the variations and make it your own. Warm bread on the table, without stress—that’s the kind of kitchen win everyone can enjoy.