Golden and crispy stovetop skillet bread—pan-cooked, fluffy inside with a satisfying crust, perfect for dipping, stacking, or snacking.
Why You’ll Love This Recipe
- No oven needed: Ideal for hot days, small kitchens, or anyone without an oven
- Quick and simple: Easy-to-follow steps using basic ingredients
- Versatile: Great as sandwich bread, for dipping, or as a dinner side
- Crispy crust: The stovetop method delivers a beautiful golden crust
- Soft interior: Fluffy and tender crumb that rivals oven-baked bread
- Budget-friendly: Made with inexpensive, everyday ingredients
- Beginner-friendly: No baking experience required
- Minimal equipment: Just a bowl, skillet, and lid
- No special flours: All-purpose flour does the job perfectly
- Satisfying results: Fresh, homemade bread in under 2 hours
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup warm water (approximately 110°F / 45°C)
- 1 tablespoon olive oil (plus extra for greasing the pan)
Directions
- In a large mixing bowl, combine the flour, sugar, salt, and instant yeast
- Gradually add the warm water and olive oil to the dry ingredients, mixing until a soft dough forms
- Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic
- Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size
- Once risen, punch down the dough and shape it into a round loaf. Let it rest for 10 minutes
- Preheat a heavy-bottomed skillet or cast-iron pan over medium heat for about 5 minutes
- Lightly grease the preheated pan with a bit of olive oil. Place the dough into the pan, cover with a lid, and cook on low to medium heat for about 15 minutes
- Carefully flip the bread, cover, and cook for an additional 15 minutes, or until both sides are golden brown and the bread sounds hollow when tapped
- Remove the bread from the pan and let it cool on a wire rack before slicing
Servings And Timing
- Servings: 1 loaf (8 slices)
- Prep Time: 15 minutes
- Rising Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Calories: Approx. 180 kcal per slice
Variations
- Herbed skillet bread: Add dried herbs like rosemary, oregano, or thyme to the dough
- Garlic bread twist: Mix minced garlic and melted butter to brush on the crust after cooking
- Whole wheat version: Substitute half the all-purpose flour with whole wheat flour
- Cheesy skillet bread: Fold in shredded cheese such as cheddar or mozzarella before shaping the dough
- Sweet option: Add cinnamon and a touch more sugar for a lightly sweet breakfast bread
Storage/Reheating
- Room temperature: Store in an airtight container for up to 3 days
- Freezing: Slice and freeze in a sealed bag for up to 2 months. Toast or reheat in a pan before serving
- Reheating: Warm in a skillet over low heat or pop slices in the toaster for crisp edges
FAQs
Can I Make This Bread Without Yeast?
No, yeast is essential for the rise and texture of this bread. You can try a baking powder-based flatbread recipe for a yeast-free option
Can I Use Active Dry Yeast Instead Of Instant Yeast?
Yes, but you’ll need to dissolve it in the warm water and let it sit for 5–10 minutes before mixing with dry ingredients
What Kind Of Pan Works Best?
A cast-iron skillet is ideal for even heat and a crisp crust, but any heavy-bottomed pan with a lid will work
Can I Use Whole Wheat Flour?
Yes, but substitute only half for best texture. Using all whole wheat flour may result in a denser bread
Why Did My Bread Not Cook Through?
Make sure your heat is on low to medium and that you cover the pan with a lid to trap steam and heat evenly
How Do I Know It’s Cooked Through?
The bread should sound hollow when tapped and feel firm to the touch. You can also check with a thermometer—internal temp should be about 190°F (88°C)
Can I Add Mix-Ins Like Seeds Or Nuts?
Absolutely—mix in sunflower seeds, sesame, or chopped nuts during kneading for extra flavor and texture
Can I Make Smaller Rolls Instead Of One Loaf?
Yes, divide the dough into smaller balls and cook them the same way, adjusting the cooking time slightly
Do I Need To Oil The Pan Between Flips?
No, if the pan is well greased at the beginning, additional oil between flips is not necessary
What If My Dough Is Too Sticky?
Add a little extra flour, one tablespoon at a time, while kneading until it’s manageable and no longer sticks excessively
Conclusion
Crispy Stovetop Skillet Bread proves that you don’t need an oven to make amazing homemade bread. With a few simple ingredients and a stovetop skillet, you can enjoy the comforting taste of freshly baked bread any day of the week. Whether you serve it warm with butter, alongside soups, or as sandwich slices, this recipe is bound to become a household favorite.
More Recipes You’ll Love
If you enjoyed making Crispy Stovetop Skillet Bread, keep the comfort going with these flavorful ClapRecipes that pair beautifully with it or make perfect follow-ups:
- Dunk each bite into a rich and creamy bowl of Creamy Cheddar Baked Potato Soup—the ultimate cozy pairing.
- Add a touch of sweetness to your savory bread with our Rustic Blueberry Butter, perfect for breakfast spreads or gifting.
- Serve alongside Honey Butter Creamy Skillet Corn for a warm, buttery side that’s skillet-friendly too.
- Build a full skillet meal with One-Pan Creamy Cheesy Meat Potato Skillet—rich, filling, and family-approved.
- Or keep the crunch going with Savory Garlic Bread Ritz Bits, ideal for snacking or party platters.
Crispy Stovetop Skillet Bread
- Total Time: 1 hour 45 minutes
- Yield: 1 loaf (8 slices) 1x
- Diet: Vegan
Description
A soft, golden bread with a crisp crust, made entirely on the stovetop—no oven required. Ideal for dipping, sandwiches, or enjoying warm with butter.
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup warm water (approximately 110°F / 45°C)
- 1 tablespoon olive oil (plus extra for greasing the pan)
Instructions
- In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
- Gradually add the warm water and olive oil to the dry ingredients, mixing until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic.
- Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Once risen, punch down the dough and shape it into a round loaf. Let it rest for 10 minutes.
- Preheat a heavy-bottomed skillet or cast-iron pan over medium heat for about 5 minutes.
- Lightly grease the preheated pan with a bit of olive oil. Place the dough into the pan, cover with a lid, and cook on low to medium heat for about 15 minutes.
- Carefully flip the bread, cover, and cook for an additional 15 minutes, or until both sides are golden brown and the bread sounds hollow when tapped.
- Remove the bread from the pan and let it cool on a wire rack before slicing.
Notes
- Ensure water is warm, not hot, to activate the yeast properly.
- Covering the skillet helps trap steam and ensures even cooking.
- This bread is best enjoyed fresh but can be stored in an airtight container for 2–3 days.
- To reheat, lightly toast or warm in the skillet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Universal
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 240mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg