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 active dry yeast (2 & 1/4 tsp if measuring from bulk 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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310 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
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