This frying pan recipe creates a delicious skillet flatbread. It is a no yeast flatbread thus it is faster to make than yeast flatbreads. Our recipe helps you to create a great tasting fried flatbread made with lots of butter & Italian seasoning.
In case you didn’t know, this type of flatbread (flat bread) is also known as cast iron bread, pan bread, pan fried bread, griddle bread, no yeast flat bread, quick flatbread, etc. No matter the name… it is a great tasting bread!
Our easy skillet flatbread can be used as a side dish (i.e. for dipping in stew or soup), as a sandwich (i.e. a great grilled cheese sandwich – see pictures below), as the base for a flatbread “pizza” (i.e. with tomato sauce, cheese & toppings), as an appetizer (i.e. topped with hummus, cream cheese, etc.) & much more.
Round Skillet Flatbreads
This quick flatbread recipe is pretty quick to make & should take you only about 10 minutes to prepare and another 10-15 minutes to fry. For more great recipes, please visit Bread Dad’s main Easy Bread Recipes section. You will also find a printable and “pin-able” recipe at the bottom of the page.
Sandwich Idea – Grilled Cheese between Two Square Flatbreads
Ingredients
- 2 1/2 Cups – All Purpose Flour – 300 grams
- 1 Teaspoon – Salt – 5 milliliters
- 1 Teaspoon – White Granulated Sugar – 5 milliliters
- 1 Teaspoon – Baking Powder – 5 milliliters
- 2 Teaspoons – Italian Seasoning (dried spices) – 10 milliliters
- 1 Cup – Milk – 230 milliliters
- 1/4 Cup – Unsalted Butter (softened) – 57 grams – FYI – 1/4 cup equals 4 tablespoons
Servings – 10-20 flatbreads (depends on the size & shape of the skillet flatbread that you create).
- Equipment used to make this recipe – Mixing bowl, large spoon, measuring cup & spoons, cutting board, rolling pin, spatula, wire cooling rack and frying pan or cast iron pan.
Use Large Cookie Cutter for Round Flatbread (or Knife to Cut Squares)
Frying Dough in a Frying Pan
Instructions
- Add the dry ingredients (i.e. flour, salt, sugar, baking powder & herbs) to a large mixing bowl. Mix dry ingredients together. This helps to spread out the baking powder and prevents small pockets of baking powder being found in the finished bread.
- Soften butter in a microwave.
- Add wet ingredients (i.e. milk and melted butter) to the mixing bowl. Stir thoroughly with a large spoon.
- Use your hands to knead the dough together for 1 or 2 minutes in order to create a nice ball of dough.
- Sprinkle some flour on a cutting board in order to prevent the dough sticking to the cutting board (when you roll out the dough).
- Place the dough of the cutting board.
- Sprinkle a small amount of flour on top of the dough (in order to prevent the dough sticking to the rolling pin).
- Use a rolling pin to roll the dough flat. The dough should be no more than 1/8 inch high.
- Use a large cookie cutter (or small cake ring) to create circular flatbreads. Or cut the dough with a knife diagonally & vertically (in a tic-tac-toe fashion) in order to create square flatbreads. Use tips below for more information on shaping the skillet flatbread.
- Add 1 or 2 tablespoons of oil or butter to a frying pan.
- Heat the frying pan with low/medium heat (halfway between the low and medium setting on your range dial).
- Place the flatbread dough in to the frying pan. The amount of flatbread that can fit in your frying pan depends on the size of the frying pan & flatbreads.
- Flip all of the flatbreads in the pan every minute in order to prevent burning. Remove the flatbreads from the frying pan when golden brown on both sides. It should take only 2-4 minutes to fry each batch of flatbread (so you need to watch the frying pan carefully… don’t step away from the pan or they will burn).
- Add another 1 or 2 tablespoons of oil or butter to the frying pan when you fry a new batch of flatbreads.
- Place the skillet flatbread on a wire cooling rack.
- Serve while still warm.
- Please read the tips section below for extra information on how to make this recipe successfully.
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Tips
- The tips below are for bread making “novices”. Hopefully, these tips will help you to maximize the success of your skillet flatbread.
- If you want to print out this recipe, please scroll down the page to our recipe widget “box”. You will find a “print recipe” button located right under the product image photo in this box. Click on that button in order to print out the basic recipe instructions.
- Optional – If you don’t like or you are out of Italian seasoning, you can add a tablespoon of very finely diced & fried onions or minced & fried garlic. This takes a little more time than adding dried herbs (because you need to dice/mince & fry the onions/garlic) but onion or garlic flatbread is delicious.
- No yeast flatbread = a quick flatbread. Why? Because with a no yeast flatbread recipe, you do not have to wait for the dough to rise. Yeast flatbreads can sometimes require 1+ hours for rising (and this makes yeast flatbreads more time consuming). No yeast flatbreads are easier to make… and certainly a lot quicker to make than most yeast breads.
- Make sure to mix the dry ingredients before you add the wet ingredients (i.e. milk). This ensures that there are no “pockets” of unmixed baking powder.
- You can easily shape flatbread into circles, squares, rectangles, triangles and even hand pressed lopsided ovals!! For example, you can use a large cookie cutter, small cake ring or knife to cut the dough into your desired shape. Or you can use your hands to shape the dough into an oversized golf ball and then flatten it out with a rolling pin. For larger frying pan flatbread, I like to use a cookie cutter that is 4 or 5 inches in width or to cut the dough in a tic-tac-toe fashion (vertical & diagonal cuts) to create squares that 4-5 inches in height and width. Use smaller cookie cutters (i.e. 2-3 inches) to create appetizer-sized flatbreads (just be aware that that smaller skillet flatbreads often fry quicker than larger flatbreads).
- You can use larger flatbreads in order to create delicious sandwiches & mini pizzas or you can use smaller pan bread in order to make tasty appetizers. For even more fun, you can consider using a shaped cookie cutter (i.e. Xmas tree) to create more “interesting” skillet flatbread.
- Please remember to roll the dough out so it is only 1/8 of an inch high. Taller/thicker flatbreads do not bake as well (i.e. you might get some raw dough). In case you are wondering, crazy bread dads (like me) like to use measuring tapes when making our pan bread!!
- You can make frying pan bread with a regular large stainless steel frying pan, cast iron pan, built-in oven griddle, etc. Just watch the cast iron pan a little more closely as they heat up more quickly than stainless steel frying pans. You might have to flip the pan bread more frequently.
- The frying time depends in part of the size of the quick flatbread. Smaller skillet flatbread (i.e. made for appetizers) will fry faster.
- Frying each batch of flat bread takes roughly 2-4 minutes on low/med heat (halfway between the low and medium setting on your range dial). However, this frying time can vary because range temperatures differ (i.e. it is difficult to set an exact temperate with the burners on the top of the stove), different frying pans conduct heat differently and different sized flatbreads fry at different rates (i.e. very small flatbreads often fry faster than larger flatbreads). Therefore, you need to watch this pan bread carefully, flip frequently & remove the flatbread from the frying pan when both sides are golden brown… and NOT wait for some artificial time limit.
- Some flatbread recipes call for more baking powder in order to create a fluffier flatbread. However, I find that adding more baking powder can create a chemical tasting flatbread (thus I use only 1 teaspoon of baking powder for this recipe). Moreover, if you want a very fluffy flatbread then you should probably make a flatbread with yeast (i.e. bread machine naan).
- Wear oven mitts when frying. You should always use caution when frying with oil in case the hot oil or melted butter splatters. Some bakers also like to wear long sleeved shirts to protect their arms when frying.
- Use FRESH ingredients (i.e. flour) for the best results. Ingredients that have been sitting in the pantry for months can become stale or pick up weird smells & flavors. Try to keep your ingredients (i.e. flour) in airtight containers in order to extend their shelf life.
- If you start substituting ingredients (i.e. different types of flour), you are experimenting and should not expect similar results to the recipe shown above. Experimenting can be fun. However, you should expect some successes but more potential disappointments when you start to experiment with recipes. For example, if you substitute whole wheat flour for bread flour, you will probably experience a problem (as whole wheat flour doesn’t rise nearly as well as bread flour). Moreover, whole wheat flour has a totally different flavor.
- This frying plan flatbread recipe creates a leavened flat bread using baking powder. If you would like to make a flatbread with yeast, you should try Bread Dad’s bread machine naan recipe.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- Always wear oven mitts/gloves when dealing with hot ovens.
- For more easy bread recipes (i.e. white bread, oatmeal bread or whole wheat bread), please visit Bread Dad’s main sections for Homemade Bread Recipes or Bread Machine Recipes.
Q&A Section
What is flatbread?
Flatbread is bread…. that is flat! Seriously, flatbread is a very thin bread that is baked in an oven or fried in a frying pan. They can be plain breads or made with lots of different spices and other ingredients.
Flatbread can be either leavened or unleavened bread. Leavened flatbread can be made with yeast or baking powder/soda. Unleavened flatbread does not use yeast or baking powder/soda and is less fluffy than a leavened flatbread.
Well-known examples of flatbreads include the tortilla, roti, pita bread, naan, matzah and many more!
Do flatbreads have yeast?
Some flatbreads use yeast and others do not. Flatbreads that use yeast to rise include naan, pita bread, etc. No yeast flatbreads can be either leavened flatbreads (i.e. those leavened with baking powder and/or baking soda) or unleavened flatbreads (i.e. matzah).
Is it okay to bake bread without yeast?
You can make many types of bread without yeast. Some examples of no yeast bread include beer bread, matzah, tortillas, etc. No yeast breads can be leavening with baking powder/soda (i.e. beer bread) or made without any leavening agents (i.e. unleavened bread such as matzah).
The flatbread on this page uses baking powder for leavening and does not use yeast.
Reference Sources
- Wikipedia, Bread
- Wikipedia, Flatbread
- Wikipedia, Frying Pan
Frying Pan Bread (Skillet Flatbread) – No Yeast
Ingredients
- 2 1/2 Cups All Purpose Flour – 300 grams
- 1 Teaspoon Salt – 5 milliliters
- 1 Teaspoon White Granulated Sugar – 5 milliliters
- 1 Teaspoon Baking Powder – 5 milliliters
- 2 Teaspoon Italian Seasoning (dried spices) – 10 milliliters
- 1 Cup Milk – 230 milliliters
- 1/4 Cup Unsalted Butter (softened) – 57 grams – FYI – 1/4 cup equals 4 tablespoons
Instructions
- Add the dry ingredients (i.e. flour, salt, sugar, baking powder & herbs) to a large mixing bowl. Mix dry ingredients together. This helps to spread out the baking powder and prevents small pockets of baking powder being found in the finished bread.
- Soften butter in a microwave.
- Add wet ingredients (i.e. milk and melted butter) to the mixing bowl. Stir thoroughly with a large spoon.
- Use your hands to knead the dough together for 1 or 2 minutes in order to create a nice ball of dough.
- Sprinkle some flour on a cutting board in order to prevent the dough sticking to the cutting board (when you roll out the dough).
- Place the dough of the cutting board.
- Sprinkle a small amount of flour on top of the dough (in order to prevent the dough sticking to the rolling pin).
- Use a rolling pin to roll the dough flat. The dough should be no more than 1/8 inch high.
- Use a large cookie cutter (or small cake ring) to create circular flatbreads. Or cut the dough with a knife diagonally & vertically (in a tic-tac-toe fashion) in order to create square flatbreads. Use tips below for more information on shaping the skillet flatbread.
- Add 1 or 2 tablespoons of oil or butter to a frying pan.
- Heat the frying pan with low/medium heat (halfway between the low and medium setting on your range dial).
- Place the flatbread dough in to the frying pan. The amount of flatbread that can fit in your frying pan depends on the size of the frying pan & flatbreads.
- Flip all of the flatbreads in the pan every minute in order to prevent burning. Remove the flatbreads from the frying pan when golden brown on both sides. It should take only 2-4 minutes to fry each batch of flatbread (so you need to watch the frying pan carefully… don't step away from the pan or they will burn).
- Add another 1 or 2 tablespoons of oil or butter to the frying pan when you fry a new batch of flatbreads.
- Place the skillet flatbread on a wire cooling rack.
- Serve while still warm.
- Please read the tips section below for extra information on how to make this recipe successfully.
Notes
Nutrition
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Related Recipes
- All Purpose Flour Bread Machine Recipe – Country White Bread
- Bread Machine Naan – Flatbread
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- Bread Machine White Bread
- Bread Machine Whole Wheat Bread
- Easy Flour Tortillas
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