Baker Bettie

Easy No Knead Skillet Bread

The easiest no-knead skillet bread. The recipe only calls for 4 simple ingredients! Mix together, let the dough rise, pan and bake. You won’t get your hands or counters messy!

No-Knead Skillet Bread

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If there is anything I know about yeast bread it is that for those who haven’t made it before it can feel intimidating. I know this because I once was that person.

I thought yeast was this scary ingredient that I didn’t understand. And people tell me all the time that they are nervous about working with yeast.

Well I’m here to get your feet wet with working with yeast! This easy no knead skillet bread recipe will build up your baking with yeast confidence! And it only calls for 4 simple ingredients!

 

No-Knead Skillet Bread

 

This bread really could not be more simple! The make the dough, you just stir all of the ingredients together.

The dough then sits few an hour so the yeast can activate and feed for a while, and then it is baked. That’s it!

There are many things to know about yeast and bread making. If you are interested in learning more in-depth information about baking yeast bread, I suggest you check out my Yeast Bread Essentials Course!

But for this bread you really only need to know 1 thing: Yeast likes warm temperatures, but not hot temperatures! Your water should be warm, slightly warmer than body temperature, but not hot!

You will kill the yeast if you use too hot of water. But other than that, this no knead skillet bread is virtually fool proof!

No-Knead Skillet Bread

Now that I am a more experienced bread baker, I still find myself coming back to this bread recipe. It is great for having fresh bread on a busy weeknight. That feels so decadent!

I love to add fresh herbs to my bread- rosemary is a favorite. You could add olives, nuts, roasted garlic, or really anything your heart desires!

No-Knead Skillet Bread

One of the things that continues to fascinate me about bread is that it only requires a few simple ingredients: just water, flour, salt, and yeast.

Those humble and few ingredients result in such a beautiful and comforting product! It feels like magic!

I hope this recipe inspires you to start making yeast bread a habit in your home!

No-Knead Skillet Bread

Easy No-Knead Skillet Bread

Easy No-Knead Skillet Bread

Yield: 1- 10" or 12" Loaf
Prep Time: 1 hour 45 minutes
Cook Time: 35 minutes
Total Time: 2 hours 20 minutes

This is the easiest no-knead skillet bread. Just mix all of the ingredients together, let the dough rise, put it in a pan and bake! You won't get your hands or counters messy!

Ingredients

  • 1 package(2 1/4 tsp) active dry yeast
  • 2 cups (16 fl oz, 473 ml)  lukewarm water
  • 1/2 TBSP Morton kosher salt (use 1 TBSP if using Diamond Kosher)
  • 4 1/3 cups (18.4 oz, 515 gr) all-purpose flour
  • olive oil
  • rosemary

Instructions

  1. Combine yeast and warm water in a large bowl or pitcher.
  2. Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.
  3. Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.
  4. Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10" or 12" skillet works well).
  5. Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky)
  6. Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes.
  7. Preheat the oven to 400ºF.
  8. Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.
  9. Bake for 35-40 minutes until the top is a deep brown color.

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Nutrition Information:

Amount Per Serving: Calories: 98
Easy No-Knead Skillet Bread

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528 comments on “Easy No Knead Skillet Bread”

  1. I am very happy with the results. I can’t wait to make it again. I think I’m going to add roasted garlic. 
    Thank you! 

  2. Truly easy and delicious. I used a 14″ skillet without increasing the recipe, so I took it out of the oven after 23 minutes. It still had a nice little crunch, but next time I’ll increase the recipe by half so I can cook it longer and get the darker crust.

  3. Thanks for this simple recipe.  I recently purchased a cast iron combo skillet and can’t stop using it.  I used this recipe last week and it was perfect.  Making it again tonight but incorporating fresh rosemary in the dough, as well as on top.  I’m new to bread making and this recipe is a great introduction – fun and easy!  Thank you! 

  4. I just made this bread and it is amazing. That u for being you.

  5. I often have need to use up some older sourdough starter. Any suggestions on how to change the amounts to use 1 C starter?

    • Hi Missy! I am working on an article about just this! I prefer to substitute by weight because depending on how vigorous and airy your starter is when you measure it, 1 cup is going to contain more or less starter by volume. I would suggest starting with using about 100 grams of your sourdough discard and leave out 50 grams of the flour and 50 grams of the water in the recipe. Hope that helps!

  6. This is so easy and delicious! Thanks so much. We appreciate that this is vegan too! For a 12” cast iron, how many servings would be in it? Thank uou

  7. Wonderful recipe!!!  Can I make this with gluten free flour??? I sure hope so 🙂

    • Hi Teressa! I’m so glad you enjoyed the bread! Unfortunately, the gluten structure that builds in wheat flour is what holds the gasses in the dough that the yeast produces. Gluten free flour can’t do this, which is why gluten free bread can be so tricky to make. I would suggest making my quick bread with gluten free flour. It is leavened with baking powder instead of yeast and it works well with an all purpose gluten free blend! https://bakerbettie.com/basic-quick-bread-recipe-sweet-or-savory/

  8. Hi there! Can I use normal salt instead of Kosher?

  9. Valuable site, where did u come up with the information in this posting? I am pleased I discovered it though, ill be checking back soon to find out what new content pieces u have.

  10. Hi!
    Those brands of kosher salt are not available where I am. So I am not sure how my kosher salt would differ from either of those. Would you be able to explain why the change in amount from one to the other? Also, is there an amount of table salt that would work?
    Thank you!

  11. My family and I LOVE this bread! It’s fantastic fresh out of the oven but left overnight it becomes extremely hard. Any tips on keeping soft? Thanks for the recipe! 

  12. Hi Kristin. I only have Active Rapid Rise Yeast on hand in the cupboard right now. Could I use that for this recipe? If so, what changes do I need to make in measurements or time to incorporate this?

  13. Hi! Is this okay for it to rise prior up to 24 hrs? Thank you!

  14. This bread was so beautiful. I consistently struggle baking bread, but this was perfect!

  15. Could you cook this recipe in a dutch oven instead of a cast iron skillet? I like the short rise time of this one compared to other dutch oven bread recipes I have found! Thanks!

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  17. I just baked this recipe using a brown chapati flour that is the best brown flour I can get my hands on in Malawi; often times if I substitute it cup for cup in a recipe (which I usually do the first time baking a new recipe), the bread or baked good ends up heavy and stodgy. But this bread turned out beautifully! I imagine it would have risen a bit more and been a bit fluffier with all purpose or regular bread flour, but I have to say I’m super excited to have found this recipe. It’s so simple that I should be able to make it regularly! Thank you 🙂 planning to try what some other commenter have suggested, with incorporated garlic and more rosemary. Very happy!

  18. It was easy and delicious.  I followed the instructions exactly and it looked just like the picture and tasted great with my soup!  Thank you.

  19. CAN THIS RECIPE BE COOKED IN A LOSF PAN? OR IS IT TO MUCH DOUGH FOR A LOAF PAN?

  20. I live at 10,400 feet of elevation so baking is always a challenge, but this bread turned out beautifully! The only adjustment I made was to bake at 25 degree hotter temperature for less time. 

  21. Amazing bread!!! We dipped it in roasted garlic olive oil. Next time we will drizzle the oil on top! So perfect. Recipe was super easy just took a while to rise. End result totally worth the wait.lo

  22. This seemed like a super cool recipe – but why do you say

    “You won’t get your hands or counters messy!”

    …when it clearly says in the recipe to handle the dough with your hands (and on your counter) and that

    “(it will be sticky)”?

    Very misleading!

    (Thanks for a nice recipe idea though.)

    • Thanks Betty for clarifying – you are right, it really takes a minimum of handling and not messy at all.
      All the best,
      Pippi

  23. OMG, Perfection. I usually tweak recipes, but made this one Exactly as written except I added garlic n rosemary to inside . So delicious. Thank you for this awesome easy recipe, will be making many more times.

  24. I am not sure if I did this right. It was baked 45 min and never browned! Later I cut it open and it looked pretty dense ! I will try again and perhaps increase the rising time in the fridge. What do you suggest?

  25. I love your recipes! I decided to add some cheese to this one- it turned out great.

  26. I love your recipes! I decided to add some cheese to this one- it turned out great.

  27. If I use rapid rising yeast and still use the rise time would it turn out 

  28. First time bread maker and it turned out Amazing! I’m going for my second time because the first one went way too fast!! Thanks for the amazing easy recipe! 

  29. Can bread flour be substituted for all purpose flour? I look forward to your response. Thank you I made it with all purpose flour and a spectacular but I’m wondering what the difference would be with bread flour.

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