Skillet Bread with Water and Yeast
A simple, quick, everyday method anyone can pull off! This recipe for homemade skillet bread is a lifesaver when you need to bake without an oven — and it's just as fast and easy.
Cooking method
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Step 1:
How do you make bread in a skillet? Gather the ingredients from the list, then make the dough. Pour the water into a suitably sized bowl. Add the yeast, sugar, and salt to the warm water and stir with a whisk.
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Step 2:
Sift the flour through a fine sieve to aerate it. Add the sifted flour to the yeast water a little at a time, whisking gently until smooth. Go by the consistency of the dough rather than a fixed amount of flour.
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Step 3:
The dough should be soft and elastic and not stick to your hands. Once it reaches that point, roll it into a ball and leave it in the bowl. Cover with a towel and set it in a warm spot until it doubles in size — about 1 hour, maybe more. If your dough refuses to rise, switch out the yeast. Once it's risen, punch it down.
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Step 4:
For baking bread, it's best to use a good, heavy skillet with high sides and thick walls. A thin pan won't do for bread — keep that in mind. Grease the skillet with vegetable oil.
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Step 5:
Transfer the risen dough to the skillet and press it out along the bottom. Cover with a lid and let it rise again — don't turn on the burner yet.
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Step 6:
Once the dough has risen, turn the burner to the very lowest setting. Cover the skillet and cook for about 30 minutes. Note: the time depends on your stove, your pan, and the thickness of the dough, so keep an eye on it the first time you make this! A clear lid helps, so you can watch without lifting it and letting the heat out.
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Step 7:
After half an hour I lifted the lid and flipped the bread. Cook the second side just as long, on the lowest heat and uncovered — it took me 30 minutes. As you can see, my bread rose beautifully and didn't burn.
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Step 8:
Take the skillet off the heat and remove the bread. Wrap it in a towel for 1 hour.
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Step 9:
Your homemade bread is ready! Here's what it looks like inside — and it tastes like good bread. Slice it and bring it to the table. Enjoy!
- Be prepared to need more or less flour than the recipe calls for. Go by the consistency you want, not the amount of flour. To avoid mistakes, read up on flour and how it behaves!
- Important! With dry yeast, keep in mind that it comes in two forms: active and instant (read the package instructions carefully before use!). Active dry yeast looks like little beads or granules and needs to be "woken up" before use — dissolve it in warm sweetened water, milk, or whey. Bubbles, foam, or a frothy cap mean the yeast is alive and ready. Make sure active dry yeast dissolves completely in the liquid; otherwise the leftover granules won't reactivate on their own, the dough may not rise, and your baking will be ruined. Instant dry yeast is easier — no activation needed. You just add it straight to the dough with the other ingredients, which shortens the overall prep time. Bear in mind, too, that both types of dry yeast can vary in strength from one brand to another.
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Dry yeast - 410 kcal/100g
