The Skillet Bread That Changed My Mornings: No Oven, No Fuss, Just Real Flavor
This soft, golden skillet bread is made with simple ingredients, no yeast, and no oven—just one bowl, one pan, and 10 minutes. It’s the ultimate quick bread recipe when you want something warm and comforting fast. Perfect for wraps, dips, or enjoying hot with butter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6–8 flatbreads 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Ingredients
Scale
- 4 cups (480 g) all-purpose flour
- 1 cup (220 g) plain yogurt
- 1 cup (200 ml) water
- 1 packet (10 g) baking powder
- 1 teaspoon (8 g) salt
- 1 tablespoon (10 ml) vegetable oil
Instructions
- In a large bowl, combine the flour, baking powder, and salt.
- Add yogurt, water, and vegetable oil. Mix until a soft dough forms.
- Divide the dough into 6–8 equal pieces. Roll each piece into a ball, then flatten and roll into a round, about 1/4-inch thick.
- Heat a non-stick or cast-iron skillet over medium heat. Lightly oil the pan if needed.
- Place one round of dough into the skillet and cook for 2–3 minutes on each side, or until golden and puffed.
- Repeat with the remaining dough.
- Serve warm, stacked and wrapped in a clean towel to keep soft.
Notes
- You can substitute yogurt with sour cream, buttermilk, or a mix of milk and lemon juice (1 cup milk + 1 tsp lemon juice, rested for 5 minutes).
- To flavor the dough, add garlic powder, herbs, or grated cheese before mixing.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- These breads freeze well. Let them cool, stack with parchment between each, and freeze in an airtight bag.