• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Bread Dad
  • Bread Machine Recipes
  • Bread
  • Banana Bread
  • Cookie
  • New
menu icon
go to homepage
search icon
Homepage link
  • Bread Machine Recipes
  • Breads
  • Banana Breads
  • Sweet Quick Breads
  • Cookies
  • New Recipes from Bread Dad
  • Bread Mixes
  • Best Bread Machines
  • Books & Tools
×

Home

Frying Pan Bread (Skillet Flatbread) – No Yeast

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, no oven skillet bread, 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

Round flat bread

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

Skillet Flatbread - Grilled Cheese Sandwich

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 Needed – Mixing bowl, large spoon, measuring cup & spoons, cutting board, rolling pin, spatula, wire cooling rack and frying pan or cast iron skillet.

Use Large Cookie Cutter for Round Flatbread (or Knife to Cut Squares)

Cookie cutter shaping flat bread dough

Frying Dough in a Frying Pan

Frying Pan Bread

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.

If you liked this recipe, please leave a comment below & give us a 5 star rating. We LOVE to hear from people who have enjoyed our recipes!! Jump to comment section

Other Bread Dad Sections

  • Bread Machines – My favorites
  • Bread Making Books
  • Bread Mixes – Ingredient kits
  • Bread Tools – Baguette pans, etc.
  • Ingredients – Yeast, flour, etc.
  • Sandwich & Panini Books

Helpful Tips

  • The tips below are for bread making “novices”. Hopefully, these tips will help you to maximize the success of your skillet flatbread.
  • Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
  • 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.
  • This is a skillet bread no oven recipe. Many online skillet bread recipes place the dough in a skillet and then bake it in an oven. I am sure this results in a delicious bread but these recipes are really just baking bread in a “round” bread pan. However, if I am using a skillet, I want to make bread by just frying it on an open fire (versus needing an oven).

  • 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 frying pans, ranges, ovens, etc.
  • 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.

If you liked this recipe, please leave a comment below & give us a 5 star rating. We LOVE to hear from people who have enjoyed our recipes!! Jump to comment section

Other Bread Dad Recipes

  • Bread Machine Recipes
  • Bread Recipes
  • Banana Bread Recipe
  • Quick Bread Recipes – Pumpkin bread, cranberry bread, etc.
  • Cookie Recipes

Noteworthy Comments

For some of our best visitor comments, recipe variations and baking tips, please our Noteworthy Visitor Comments section. It has tons of useful suggestions.

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
Skillet Flatbread
Print Recipe Pin Recipe
5 from 7 votes

Frying Pan Bread (Skillet Flatbread) – No Yeast

This frying pan recipe creates a delicious skillet flatbread. It is a no yeast flatbread thus it is faster to make than yeast flatbreads. Visit Bread Dad (BreadDad.com) for more easy bread recipes.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Sandwich, Side Dish, Snack
Cuisine: American, European
Keyword: cast iron bread, flat bread, flatbread, frying pan bread, no yeast flatbread, pan bread, skillet bread
Servings: 15 Servings
Calories: 115kcal
Author: Bread Dad

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

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
 
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

Serving: 1Serving | Calories: 115kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 191mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Your fantastic comments motivate us to write more easy & delicious recipes. Also beginning bakers learn a ton from your helpful suggestions, tips and amazing recipe variations. Thank you!

Related Recipes

  • All Purpose Flour Bread Machine Recipe – Country White Bread
  • Bread Machine Naan – Flatbread
  • Bread Machine Pizza Dough
  • Bread Machine White Bread
  • Dumpling Dough
  • Easy Flour Tortillas

Please leave a comment & recipe rating in the comment box below. Thanks!

Recipe Rating




By using this comment form, you agree to Bread Dad's legal disclaimer and privacy policy.
Recipe Rating




By using this comment form, you agree to Bread Dad's legal disclaimer and privacy policy.
9 Comments
oldest
newest
Inline Feedbacks
View all comments

Primary Sidebar

Want to see Bread Dad’s latest recipes? Then visit our New Recipes section.



Follow Bread Dad on Instagram & Pinterest

Footer

Bread Dad’s Recipe Sections

  • Bread Machine Recipes
  • Bread Recipes
  • Banana Bread Recipes
  • Sweet “Quick Bread” Recipes
  • Cookie Recipes

 

I want to thank EVERYONE who leaves a comment in our recipe comment sections!! Beginners learn a lot from your tips & recipe variations. Below are some of our recent noteworthy visitor comments.

  • Caroline had the wonderful idea to convert our Greek Yogurt Bread into sausage rolls – “Instead of making a loaf of sliceable bread, I took out a package of smoked pork sausages from the freezer, halved them, cut sticks of full-flavoured cheddar cheese sticks, and bundled them into a batch of mini sausage rolls. My husband and I both love them, I will definitely make it this way again!“
  • Margaret left some delicious ingredient ideas for my Bread Machine 100% Whole Wheat Bread – “I have started making this with a generous addition of dried cranberries and sunflower seeds. It’s terrific — little nuggets of chewy and sweet/tart in the perfect whole wheat ambience. My husband commented that one slice was a meal.“
  • Deidre posted some wonderful ingredient additions for my 2 Banana Bread Recipe – “Oh my! After successfully keeping the last two bananas on the hook long enough to make this with my son, it was worth every moment. This recipe is a keeper. We added chocolate chips and a few dashes of cloves and cinnamon. It looks, smells and tastes delightful.“
  • Martha added some delicious dinner ideas to our Bread Machine Naan – “Deeeelish! I’ve been eyeing this recipe for the longest time & decided yesterday was the day. The dough came together easily and the texture was easy to work with.” “They were so much better than the store bought ones, and much cheaper to make with no unnecessary ingredients. I built my meal around the bread, with some souvlaki type marinated chicken, feta, homemade hummus & tzatziki, and a Greek side salad. This Naan bread recipe is a keeper for sure. Thanks, Bread Dad!“
  • Mary left a very nice post on my Bread Machine White Bread (Extra Buttery) page – “I am thrilled I found your site. I recently purchased my first bread machine (KBS 17 in 1) and ordered several recipe books. Measures were a nightmare, from different/varying countries, etc. Very confusing. Also, every recipe book was stingy with photos. To date, I have made the White Bread (you had me at “extra buttery”), the Banana Bread (phenomenal) and the Whole Wheat Bread (excellent). All were SOOO GREAT. Your “Tips” are spot on. Example: the setting for the Banana Bread – mine turned out to be “quick bread” rather than “cake”, and a big THANK YOU for that. 50+ Delicious Bread Machine Recipes is wonderful!!!“

For more visitor tips, recipe variations & humorous baking stories, please visit Bread Dad’s Noteworthy Visitor Comments page.

Legal Disclaimer
By utilizing any of the recipes or information on this website, you are agreeing to the terms and conditions in our legal disclaimer.

Be safe when preparing, handling, consuming and storing food. Do not eat or taste raw dough or batter. Our recipes may contain common allergens such as dairy, eggs, wheat, tree nuts and/or peanuts. Always check for potential food allergies before serving food. Use caution with young children as all foods have a potential choking risk. 

Material on this website may not be copied or reproduced without the written approval of Bread Dad. All rights reserved. This website is copyright protected under the US Digital Millennium Copyright Act.

 

About Us | Contact Us | Privacy Policy | Legal Disclaimer

Copyright © 2023 · Bread Dad