11. Skillet pita bread
As a flatter bread, pita is great for dipping into foods and sauces. Pita is made differently from other bread as it contains a ‘sponge’ which adds a special flavor to the bread.
- 1 teaspoon of dry active yeast
- 3½ cups flour
- ¼ teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons olive oil
- 1 cup lukewarm water
- ½ cup water
- Canola oil (for cooking)
- Mix 1 cup of flour with the yeast and sugar, and 1 cup of lukewarm water with a fork. Cover bowl with a kitchen towel. Allow it to stand in a warm place for about 30 minutes until thick and bubbly. This is what is referred to as the sponge.
- Add 2 cups of flour, the salt and half a cup of water to the mixture. Stir well.
- Use the dough hook of an electric beater to make the dough smooth or knead by hand for 2-3 minutes.
- Add a half cup of flour and the olive oil to the mixture. Knead for another 2-3 minutes to bind it together.
- Dust work surface with flour. Knead dough on the work surface for 5-7 minutes.
- Roll the dough into a ball, place it in a bowl lined with flour. Cover it with a kitchen towel.
- Leave it to rise for one hour. Take dough out and punch it to remove air bubbles.
- Cover the dough and let it rise for another 30 minutes.
- Warm canola oil in the skillet on high heat and place a dough ball in the middle. Each side must be cooked for about 1½ minutes. It will puff up as it cooks. Push down the puffs with a spatula so that the edges are cooked.
12. Cinnamon skillet bread
This sweet bread is ideal to enjoy together with a cup of mid-morning coffee. The braided effect is very attractive and gives it a professional finish.
- ½ cup melted butter, 2 teaspoons melted butter
- ¼ cup sugar (granulated)
- 1 cup whole milk (warmed to 110°F/45°C)
- 2 tablespoons warm water
- 2¼ teaspoons instant/rapid-rise yeast
- 3¼ cups flour
- ½ cup light brown sugar
- 3 teaspoons ground cinnamon
- 1 large egg
- 2 teaspoons salt
- Put milk, ½ cup melted butter, granulated sugar, yeast and water into a 2-cup measuring jug. Whisk until yeast dissolves.
- Mix flour, salt and 2 teaspoons cinnamon in mixer bowl.
- With the mixer on low (using the dough hook), add milk mixture slowly to dry ingredients. Mix until dough forms.
- Mix on medium for 10 minutes until dough is smooth and stretchy. Add small amounts of extra flour to the sticky dough to achieve desired consistency.
- Put dough into a greased bowl, cover tightly with cling film and allow to stand for an hour to rise.
- Mix brown sugar and 1 teaspoon of cinnamon in a small bowl.
- Dust work surface with flour. Roll dough into a rectangle with long sides facing you.
- Paint surface with 2 teaspoons of melted butter and sprinkle sugar and cinnamon mix.
- Cut dough in half length-wise and ‘braid’ the pieces together, pinching the ends. Put the braided dough into skillet. Cover with cling film and allow to stand for 45-60 minutes to rise.
- Preheat oven to 350°F/180° Brush lightly beaten egg over top and bake for 45-55 minutes. The top will be golden-brown, and the filling will have melted.
- After taking bread from the oven, allow it to cool for 10 minutes in the skillet before removing.
13. No-knead olive skillet bread
The slightly acidic bite that the olives bring to the bread in this recipe makes for a unique flavor that is an absolute must for all bread lovers.
- 2 cups lukewarm water (105°F/40°C)
- 2¼ teaspoons active dry yeast
- ½ tablespoon salt
- 4¹/₃ cups flour
- 1 cup olives, drained (chopped or whole) with garlic and herbs
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
- Coarse salt
- Dried parsley for seasoning
- Use a large mixing bowl to combine water and yeast
- Add the salt and 1 cup of flour. Stir in with a wooden spoon until combined. Add olives, herbs, garlic and garlic powder. Add the flour in one cup at a time, stirring thoroughly after each cup is added.
- Cover the bowl with cling film and allow to stand for 1 hour to rise.
- Put 1 tablespoon of olive oil in the skillet and rub it into the bottom and sides of the skillet.
- Dust your hands with flour, remove the cling film, and transfer the dough to the skillet.
- Shape the dough into a disk.
- Cover the skillet with a kitchen towel and allow it to stand for 30 minutes.
- Preheat the oven to 400°F/200°
- Use the remaining olive oil to drizzle over the top, sprinkle with coarse salt and add some dried parsley.
- Cut 2 lines across the dough from side to side in an X shape.
- Bake for 30-35 minutes until the top crust is golden-brown.
- After removing the bread from the oven, turn it out of the skillet onto a cooling rack.
- Allow the bread to cool before serving.
14. Peasant skillet bread
In a hurry? No fancy ingredients? Then this no-fuss, quick and easy skillet bread is just for you. Despite its simplicity, the recipe yields a delicious bread that is without a doubt home-baked and the perfect addition to any meal.
- 2 cups lukewarm water (use 1 cup hot water and 1 cup cold water combined)
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 4 cups flour
- 2 teaspoons salt
- Butter (at room temperature)
- Put the sugar in the water and allow it to dissolve completely. Add the yeast. Don’t stir it at all. Put the bowl one side for 10-15 minutes or until it becomes frothy.
- Put the flour and salt in a big bowl.
- Add the yeast mixture to the flour and salt. Stir until the flour has been absorbed completely.
- Grease your skillet thoroughly with the room temperature butter.
- Ease the dough out of the bowl and directly into the skillet.
- Preheat your oven to 350°F/180°C, then turn it off and let it cool for a few minutes. Put the skillet with the dough into the oven and let it stand there for about an hour so that the dough can rise and double in size.
- Pull the skillet out of the oven. Preheat the oven to 425°F/220° Bake the bread for 15 minutes with the lid of the skillet on (or cover it with foil).
- Turn the temperature of the oven down to 375°F/190° Remove the lid or foil from the skillet before baking it for another 15 minutes.
- Put the bread on a cooling rack for about 10 minutes before serving it.
15. Cheddar bacon beer skillet bread
As the name suggests, this is a richly flavored bread which can be served as a meal on its own. It’s a great way to add extra flavor to a soup meal. The sharper the flavor of the cheddar cheese you use, the richer the cheese flavor will be. The inclusion of beer in the bread adds a unique taste. This recipe is quick to make because it does not contain yeast which must be given time to rise.
- 3 cups flour
- 4½ teaspoons baking powder
- ¾ teaspoon salt
- ¼ cup sugar
- 4 chopped slices of bacon
- bottle of lager beer
- ½ cup cheddar cheese, shredded
- 2 tablespoons chopped green onion
- 4 tablespoons melted butter
- Preheat the oven to 375°F/190°
- Cook the bacon in the skillet at a medium heat. Remove it when cooked and let it drain on paper towels.
- Mix the flour, baking powder, salt and sugar in a bowl. Add the bacon, chopped onions, and shredded cheese. Stir it all together.
- Create a well in the middle of the mixture and pour the beer into it. Stir until the dry ingredients are moist but no more than that. It will make a batter-like dough mixture.
- Use cooking spray to liberally coat your skillet before transferring the dough into it. Use a spatula to spread the dough evenly across the surface of the skillet.
- Bake the bread for about 50-55 minutes.
- Check that it is baked by inserting a knife or toothpick into the bread and making sure it comes out clean.
- Allow the bread to cool slightly before serving it.