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 in a cast iron

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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!


A piece of No-Knead Skillet Bread topped with garlic puree


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 in a cast iron and a slice taken out

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 with garlic puree

Garlic Puree recipe: Simmer peeled garlic cloves in canola oil for 45 minutes stirring frequently. Strain oil, reserving for other uses. Mash garlic cloves and store in the fridge for 3-4 days for spreading on breads, stirring into soups. or flavoring mashed potatoes.

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 slice with a side of garlic puree

No-Knead Skillet Bread in a cast iron

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!


  • 4 1/3 cups (520 g) bread flour or unbleached all-purpose flour
  • 1 package (2 1/4 tsp, 7 g) active dry or rapid rise yeast
  • 1/2 TBSP (8 g) fine sea salt or kosher salt
  • 2 cups (450 g)  warm water (about 110-120 F, NOT HOT water)
  • about 3 tbsp olive oil (or you can use vegetable oil or canola oil)
  • rosemary (*optional)


  1. In a large mixing bowl, whisk together the flour, yeast, and the salt. You can also add in spices or herbs of choice here. I like to add about 1 1/2 tbsp of fresh rosemary.
  2. Add the warm water to the bowl. Make sure the water is just warm and not hot. Stir with a spoon or rubber spatula until well combined. It will be a very wet dough, almost like a thick batter.
  3. Cover with plastic wrap or a towel and let sit at room temperature until about double in size. This will take about 45 minutes for rapid rise yeast, and an hour and a half with active dry yeast.
  4. Do not punch down the dough. Add about 1 TBSP of oil to the bottom of a cast iron skillet or any other oven safe skillet (a 10" or 12" skillet works well).
  5. Drizzle about a tablespoon of the oil over the dough and also drizzle some on your hands. Rub the oil on your hands, this will help the dough not stick. Gently release the dough from the sides of the bowl and then gather it all up in your hands. Gently shape it into a ball. This will be kind of difficult because the dough is sticky, but just do your best. It doesn't need to be perfect.
  6. Place the dough in the oiled skillet, cover loosely with a towel. Let it rise again until full of air - about 30 minutes for rapid rise yeast and 1 hour for active dry yeast.
  7. Preheat the oven to 400ºF.
  8. Drizzle a little more oil over the top of the bread, and score the dough with a knife creating an X or a few slices across the top. Sprinkle with coarse salt and rosemary leaves if desired.
  9. Bake for 35-40 minutes until the top is starting to brown. Then turn on the broiler for about 5 minutes and watch the bread closely. This is just to help the top brown up some more.
  10. Allow the bread to cool for at least 1 hour before slicing and preferably longer. Letting the bread cool before slicing will solidify the texture and also help it to stay fresh longer.
  11. Store sliced bread open at room temperature, sliced side down on a cutting board for up to 48 hours. After that, more it to a bag and seal it. I prefer to slice it up and freeze it after 2 days. It refreshes well from frozen in the toaster.

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Nutrition Information:

Amount Per Serving: Calories: 98

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598 comments on “Easy No Knead Skillet Bread”

  1. Had to use a lot more flour. Good bread!

    • This dough is supposed to be much more sticky than other bread doughs. You won’t be able to handle the way you do bread doughs that you knead. Glad you enjoyed it Suzy!

  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.

  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!

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

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

  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!

  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

  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

  20. I loved this recipe.So easy. I followed the directions and was excitedwhen my loaf looked exactly like yours! We let it cool about a half hour and cut into it. Disappointing! There was no “crumb” really, it was “chewy”/ We just put in back in the oven (futile, I know but why not?).Was it undercooked? Bad yeast? ANy ideas. I want to try again tomorrow.

    • Hmmm, that is interesting Pat. Do you by chance have an oven thermometor to know if your oven is cooking hot enough? If you have a meat thermometor you could also check the center of the bread before pulling it too. You want it right around 200 F to make sure its cooked. When you say there was no “crumb” do you mean like an open structure crumb like in artisan breads? Since this is no-knead you definitely won’t get that.

      • Hi.. my oven runs
        ‘, so I usually set it about 20 degrees cooler, but Ididn’t this time. The texture was closer to”brownie” than “bread” 🙂 my husband liked it anyway. I have one rising in the pan right nw, going to try again and bake a touch longer. i will check the temp at the end before I take it out.. fingers crpssed 🙂

  21. Wonderful, perfect! But I had issues I’d not seen addressed. One, I used instant yeast instead of regular, but it came out well anyway. Maybe specify in the recipe to use regular yeast, for those of us who haven’t made bread ever/in a long time. I used my oven’s bread-proof function (I love that!); it requires using almost the lowest rack, and when I ultimately baked at 400, the bread never did get that golden brown color (I overbaked in anticipation of the color that never came). I think I also should have oiled more/all of the bread before baking. The bread is a perfect combination of air/chew, and tastes great. I also made the sautéed garlic and incorporated it into butter–it’s fabulous with the bread, and on veggies, so thanks for that. This bread is now my go-to, even if I don’t have company to serve it to. All the more for moi! Thanks 1MM for sharing the recipe. I’d love to see more!

  22. Hi. I just purchased my first cast iron skillet and decided to try something totally new to me. I’m not a baker to begin with but I love bread and this recipe seems like a good place to start. I know nothing about yeast besides that it can be finicky (not from my own experience, I have NO experience) and saw you specify using a wooden spoon to mix the ingredients together. Does that have something to do with metal causing some reaction and should I NOT mix this in my metal bowl?

  23. I was invited 4 times over Eastern for a meal and I told everybody not to buy bread (I live in the south of France, so they were somewhat puzzled). 
    I baked the bread 4 times, once with spelt flour for a gluten intolerant friend, one with pure whole wheat and twice with a mix half/half with parmesan on top.

    It was delicious and really very easy to make.. no wonder I sent your recipe numerous times to friends.. thank you soooo much

  24. I make this bread almost every week. Everyone LOVES it. It has turned out almost perfect every time with just a little bit of variety in shape and texture, but always fantastic! I’ve taken to adding rosemary to the bread mixture as well as to the top. It is nice to take a bit and have some rosemary in the center of the bread. Thanks for providing such an easy bread recipe. This is the the thing that first got me into making bread and I LOVE it now! <3

  25. OMG And when I use that term it’s beyond good. It’s the best bread I’ve ever had and so unbelievably easy. I added some chopped rosemary to the flour and that’s the only change I made.  I kept adding flour around the edges of the bowl as I worked it out of the bowl and just held it in my hands the whole time and shaped into a desk it’s just too good for words. Nicest crispy crust and soft light spongy texture. It’s a winner!  Didn’t know it could be so easy and so less time-consuming. 

  26. My god that looks amazing!

  27. Worked for me! Thanks BAKER BETTIE!

  28. wow! I have to try this 🙂
    I have to show this to my friends.

  29. My hubby will love you for this 😉

  30. The easiest recipe ever. Its quick and delicious and easy to vary.

  31. This bread is so delicious!!! And the recipe is so simple! Can’t wait to make this again! 

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  34. My family just loved it! Thank you so much BETTIE 🙂

  35. THANK YOU FOR THIS AMAZING BREAD! Seriously, it was so good I’m in awe. Been looking to use my cast iron more regularly, and this will now be a staple!

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  37. I made 2 of these for a big family pasta dinner at my sisters.  Everyone loved the bread and requested the recipe! The only change I made was to also add a little reggiano Romano cheese on top before baking.  I ended up covering with foil towards the end to prevent the tops from over browning.  Such an easy recipe and pretty much foolproof.  I had 2 different sized skillets, one smaller and one larger.  Both loaves turned out terrific though.  Definitely a make again bread!


  39. I’ve made this twice now and it’s a huge hit with my husband. I do brush the bread with a mixture of butter, garlic, onion and Italian seasonings that has simmered together for a bit. We save for the next day after the butter and stuff has had a chance to sink in a bit….and OMG!! Talk about good, even my granddaughter that it was the best!

  40. Amazing!! So easy and delicious 
    I used some butter and the Trader Joe’s Everything seasoning for the top. Crisp on the outside and chewy inside. Thank you so much for this recipe!

  41. I love love love this bread. I’ve made this five times now and shared the recipe with many friends. I am wondering if I can double it and make it in a huge cast iron pan. Going to try that today.

    Hoping it will work as I have a group of eight that would devour one small loaf and be hungry for more.

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  43. Just wondering how you recommend storing the bread once it’s been made to keep it fresh?

    • Hi Janis, this bread truly is best eaten within a day or two. The best way to store it is to set it cut side down on a plate and then I put a paper bag over the top of it without shutting it. This will keep some air out without trapping too much moisture in. I also like to slice it all and place it in the freezer and pull out what I need and lightly toast it to refresh it!

  44. I’m really excited to try this with my spaghetti dinner. I’d love to bake them into a “Muffin-Size” (would be beautiful on the table)… Any suggestions as to what I can use to bake them in?

    • Hi Jammie! Since this is a no-knead dough it is extremely wet, almost a very thick batter. You could definitely try pouring it onto your counter top and cutting it into pieces, but I think it will be very difficult to work with. I would suggest trying my easy kneaded bread recipe if you want to make smaller portions. You could then just shape them like rolls or use a muffin tin that is greased. Hope that helps!

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  47. Thank you.  Recipe was as delicious as you said and as easy as.  My only variation is I cooked it in a cast iron Dutch oven with lid on. ❤️

  48. Is the bottom supposed to be as crunchy as the top?

  49. I’m too impatient to wait the full hour and a half for traditional yeast to rise so I used 2-1/2 tsp quick rise yeast and let it rise for about 40 minutes. Aside from that I made the bread exactly as written. It rose to amazing heights and tasted wonderful. A perfect addition to any meal. It’s a keeper. Thanks for posting it.

  50. I altered this for more of an italian flair.

    I skipped the rosemary and kosher salt, just used regular salt and did not put any salt on top. I added 1 tsp pepper, 2 tsp oregano to the mix itself then dusted more of each on top before baking.

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