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

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 with yeast, I suggest you check out my Baking with Yeast 101 Post. 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

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!

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  • 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


  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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Easy No-Knead Skillet Bread

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328 comments on “Easy No Knead Skillet Bread”

  1. Had to use a lot more flour. Good bread!
  2. Instead of coating my hands with flour, I coated with olive oil and this worked perfectly! First time making bread ever! Was delicious! Will experiment with extra herbs and garlic next time. So easy!
  3. Does it have to be a cast-iron skillet? Could I use a Pyrex baking dish? I would prefer my bread to be a square rather than a circle.
  4. have you tried making this dough the day before?
    • Hi Erin, I have not but if you do want to try it, I suggest refrigerating it right after you make it to allow it to slowly rise overnight. Then take it out and shape it and proceed as the recipe states. It may take longer to rise since the dough will be cold when you put it in the skillet. Let me know how it goes!
  5. Just a few questions.... so usually when I cook something in a cast iron skillet, I preheat the skillet first before placing whatever I'm cooking onto it. I understand why you can't do this with this recipe, as the bread has to rise once more before baking.... so what is the benefit of the cast iron skillet?  Also, when you cover with plastic, is it completely sealed? Thanks so much!
    • Hi Adrienne! Great question! Even if it isn't reheated, the cast iron conducts heat better than other pans or dishes so it results in a crispier bottom crust, but you can truthfully bake this in any pan you like! If you are using plastic wrap, yes you can cover it completely because the plastic wrap wont make it completely air tights. A lid would be too tight if that is what you are using. I am going to work on updating this recipe in the next few weeks to answer some of these common questions and make the directions a little more clear. I understand the confusion!
  6. The recipe isn't showing up for me for some reason, it's just showing a box that says [recipe]. Is it possible to repost this recipe? I've made it before and loved it but didn't write down the recipe and cannot remember it!
  7. I've seen several recipes just like this one on Pintrest and is the one I have made. My problem is that the dough is sooo wet and sticky doesn't even cover it. I can't even pick it up, have to scrape it into the pan. What I have made does taste good and hubby loves it. Can you help with this problem? I am experienced making other yeast bread recipes.
    • Hi Karen, no-knead recipes in general have a higher ratio of hydration compared to traditional kneaded bread because it improves the texture of the bread. This will be very sticky and hard to handle. I find that if you dust flour over the top of the dough and then on your hands, you should be able to pick it up and transfer it, but pouring it straight into the skillet isn't a bad option either!
  8. This has become our favorite bread recipe. It's so easy and delicious.

    Rating: 5
  9. I just got my first set of cast iron cookware and I'd also never made bread before so this recipe was a perfect new kitchen adventure for me. It is delicious! My own little modification: I topped with onion along with the rosemary. Brought it in for my coworkers and it disappeared in minutes. Thank you!

    Rating: 5
  10. This bread was awesome! Thank you for an easy alternative to home made bread!It makes a large loaf and keeps well.

    Rating: 5
  11. Thank you! Excellent recipe, very easy to make. We love it, my husband is asking me to make it all the time. 

    Rating: 5
  12. I made this last night and it was delicious! Question for next time (because there will definitely be a next time) - could it be mixed in a stand mixer with a dough hook or is there a reason you specify mixing by hand with a wooden spoon?
    • Hi Elizabeth! This is a no-knead dough which is why you don't mix it with the dough hook. The dough hook would actually knead the dough. This recipe is meant to be simplified for people that do not want to knead bread or do not have a mixer. Therefore, the hydration on this bread is much higher than kneaded breads because this helps the gluten strands to develop with the kneading process. If you do want to mix it in your mixer with the dough hook, I would suggest using this equally simple recipe that is meant to be kneaded! https://bakerbettie.com/easy-bread-recipe/
  13. I’m new to bread making and especially the use of yeast. Is it possible to halve this recipe? Would it take half the yeast (1 1/8 tsp)? And should it still be left to rise the same amount of time?
    • Hi Gina! You can definitely cut this recipe in half, but yes, it will still take the same amount of time to rise but will likely have a shorter cook time. I would check it at about the 25 minute mark and cook for longer if needed.
  14. Hi I found this on a link that talked about making this while camping. Do you have any suggestions for how to cook out doors? 
  15. I am home today as we are expecting a big snowstorm, and I plan to make this bread.  If I want to add olives, when would I add them?  Do I mix them with the dough or sprinkle them on top?
  16. My 9 year old daughter and I love to make this bread. It's been foolproof for us, and everyone loves it when we make it. Dipped in olive oil and vinegar, slathered in butter, toasted for sandwiches, and more, it is SO versatile and delicious. Thank you for this recipes, and your other great recipes! 5 stars for sure

    Rating: 5
  17. CAn you use this recipe with any other type of flours? I’d like to make it with whole wheat flour, if possible.  
    • Hi Lisa, technically, yes. Whole wheat flour is heavier than all-purpose flour so you will want to reduce the amount slightly, about 2 TBSP per cup you are substituting. I would suggest using part whole wheat and part all-purpose if at all possible. I would suggest using 2 1/3 cup all-purpose flour and 1 3/4 cup whole wheat flour. If you do want to try to make it using all whole wheat flour then I would suggest using 3 3/4 cups whole wheat flour total. Let me know how it goes!
  18. This is my first try at using yeast or making bread,(I'm 74 years old)I probably made a lot of mistakes, but the bread was delicious anyway. I'm glad I read your article all the way through before trying the recipe, I learned a lot of things . I will continue to read and try other recipes.
  19. Very good. I will be making more using different flavours
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