Homemade Skillet Bread
A simple, quick, affordable everyday method! Homemade skillet bread helps when you need to bake without an oven. It’s just as easy and takes about the same time.
Updated : 17 December, 2025
Easy
More than 1 hour.
Ingredients
300 milliliters
Water
5.5 grams
Dry yeast
1 teaspoon
Salt
1 teaspoon
Sugar
500 grams
Wheat flour
1 teaspoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make homemade skillet bread? Prepare the ingredients. The flour amount is approximate - you may need more or less depending on the dough.
Step 2
Use a large bowl - the dough will be plenty. Warm the water until it’s lukewarm, about 38°C / 100°F (pleasantly warm to the touch). In this water yeast activates; in colder water it won’t wake up, and in hot water it will die. Add the yeast, sugar, and salt to the water. Stir.
Step 3
Start adding flour in portions, sifting it through a sieve. This aerates the flour and makes the dough soft and fluffy. After each addition, mix thoroughly with a whisk. The dough will get thicker each time; when the whisk can’t handle it, switch to a spoon.
Step 4
Then continue kneading by hand. You can use a mixer, but since we’re baking without an oven, use your hands. Keep adding flour, but only a little at a time. Watch the dough: it shouldn’t be too runny, but don’t make it overly stiff either. As soon as the dough starts coming off your hands, stop kneading. I used more than 500 g flour; you may need more or less.
Step 5
Shape the dough into a ball, cover the bowl, and place it in a warm spot for 1 hour to rise. I put the bowl in a cold, turned-off oven - it’s warm and draft-free there.
Step 6
After an hour, the dough should double in size. Gently punch it down.
Step 7
Use a thick-bottomed skillet - this is important so the bread cooks through. Grease the bottom and sides with vegetable oil. My pan is nonstick, but I still greased it to be safe.
Step 8
Place the dough in the skillet and spread it evenly across the bottom with your hands. Cover with a lid and leave for another 30 minutes.
Step 9
The dough will rise again. Turn the stove to the lowest heat possible. Put the skillet on the burner and cover with a lid. Cook the bread for about 30 minutes. Watch it so it doesn’t burn. A clear lid is best; don’t lift it too often so the bread rises well.
Step 10
When one side is nicely browned, flip the bread. Cook for another 30 minutes, but without the lid.
Step 11
Remove the finished bread from the skillet and wrap it in a towel for 1 hour. After that it will cool and be ready to eat.
Author note
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