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!
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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!
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!
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!
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!
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!
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- Preheat the oven to 400ºF.
- 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.
- 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.
- 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.
- 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
778 Comments on “Easy No Knead Skillet Bread”
So lucky to come across your excellent blog. Your blog brings me a great deal of fun. Good luck with the site.
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Hi Kristin, I finally got around to baking this skillet bread recipe and it is fantastic!
I downloaded the recipe almost 2 years ago but finally found the time to try it. It went lovely with a pot of soup I had made for Sunday dinner. I couldn’t believe that it came out so good because I had not followed the directions correctly; I accidentally added the kosher salt at the end of mixing instead of in the beginning with the water and yeast and I thought I had overmixed it, but amazingly, it still came out delicious. Thanks so much for this great really super easy recipe. It made the house smell great and it was such a joy to take this gorgeous creation out of the oven after such little effort.
You’re very welcome! It’s surprising how easy it is, isn’t it?
Without sugar or honey, this doesn’t rise much and is too dense. Recommend a bit of food for the yeast. Love the flavour though…I added fresh rosemary, marjoram and several cloves of garlic.
I love this cute image and the colours are so wonderful!
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thank you!
Hello
Can whole wheat flour be used in this recipe?
You can! But I would only substitute a little bit of the flour and not all of it.
Two Quibbles and a YES!!!!! (1) I count five (5) ingredients. (2) what size (diameter, depth) skillet. (3) This recipe looks fantastic. THANK YOU so much for publishing this.
Hi, I didn’t count the water since it’s not something you need to put on your shopping list. You can use a 10 or 12″ skillet. You’re welcome!
Hi Kristin,
My top crust is very over cooked after 25 min. I use a 10″ cast iron skillet in the center rack. Which oven rack position do you use for this recipe?
BTW, your videos are the best I’ve found on YouTube! You are a gifted instructor indeed. Thank you.
Bob
Do you have an oven thermometer you can test the temperature? I wonder if it’s too hot.
I do. It reads 400*F. There are 5 rack heights, 1 (lowest) through 5 (highest). The center height is #3. For my next bake I’ll try #2. Thanks for replying Kristin.
Hi Kritin,
Tried this recipe on rack #2. Worked perfectly!
Wonderful!!
Worked like a charm! We didn’t wait for the bread to cool before eating, but enjoyed it hot from the oven with butter and honey. No problems with cutting it and I covered the warm cut service with foil afterwards, and the bread was still nice and fresh the next day.
Perfect!
Do you know the calorie count per serving?
This is delicious, and we tend to eat a lot!
I do not, I’m sorry! You could input the ingredients into an online calculator.
I made this with shredded cheese and jalapeno and it was amazing! I accidently read 1/2 tsp of salt instead 1/2 tbsp and you could definitely tell, but regardless, grown men devoured it and they didnt notice the salt I’m making this again tonight and it will be my go-to for bread. Thank you!
I made this no knead bred and it came out looking picture perfect BUT the only change I made was to use gluten free all purpose flour, cup for cup. I use this all the time in regular recipes and everything always comes our good. This bread was tasteless . I added the chopped fresh rosemary , and it was so bland. Don’t think 1/2 tsp of salt for all that flour wasn’t enough. It also was dry. I was so disappointed.
I’m so sorry it didn’t turn out! I have not tested this recipe using gluten free flour so I can not attest to that substitution. The recipe as written always produces great results.
The recipe says 1/2 of a TABLESPOON not 1/2 of a teaspoon.
I made this and your drop biscuits last night. Both turned out perfect. I added thyme and rosemary into the bread dough and topped with thyme, rosemary, garlic and fresh cracked sea salt and pepper. I’m now making a second loaf for my wife’s parents.
Hi. On your number 11, it should be move bread. Not, more bread
This is hands down the best go to bread recipe!
I’ve made it quite a few times, with everything from roasted garlic, rosemary, and even jalapeño cheddar.
So far, impossible to mess up!
Thank you for sharing!
Absolutely delicious and easy..
thanks!
This is a fantastic recipe! I’ve made it several times. Sometimes I add garlic just for fun. Perfect every time. My daughter-in-law is vegan and loves this bread. Thank you for sharing it!
Awesome!
Our family absolutely loves this bread!!
I am away from home, visiting in-laws for the holidays and they don’t have a cast iron pan. If I were to bake this in a regular pan, would it still work? Any recommendations of how to get that amazing crust you get from a cast iron pan?
Thank you and Merry Christmas!
Yes, it will work if you simply put your dough ball onto a sheet pan but unfortunately, you won’t get the crust that comes with a cast iron.
I discovered your recipe last week and gave it a try as I have been wanting to start making my own bread. It is so good, I been making it about every 3 days. Thank You for sharing your recipe.
Wonderful! Glad you like it!
I’ve made this a couple of times already and it is delicious! One question: the 4 1/3 cups flour…does all of that go into the mix, or just 4 cups with the 1/3 to be used for your hands when handling?
All 4 1/3 cups of flour go in the bowl!
Looks great! Do you let the bread cool in the pan or take out of the pan and cool on a rack?
Either way! It will cool faster on a rack.
I’m going to make this today! Sounds delicious, easy and beautiful to see.
I’m very new with the yeast cooking, but you’ve made me brave enough to try.
You got it!
Haven’t made in a while. But did today. Another amazing success. Easy,quick, delicious. Perfection. Thank you
You’re welcome!
As well!
My go to Sunday bread. Never disappoints. Fast and delicious.
1/2 whole wheat and 1/2 all purpose. Perfect.
Great job! So glad you like it!
Made this last night. Added some dried chives and onion powder. So good!!
Delicious!
wat does turn on the broiler mean pkease
What happens if you don’t have a broiler in oven. Mine is in the bottom of oven draw; afraid bread my get toooo brown cuz to close to burner HELP
I would skip the broiler step. It isn’t essential!
This was so easy and delicious thanks for the recipe
You’re welcome!
I love this recipe and make it most weekends! It is my go-to bread recipe now. I use 1Tbs each fresh Rosemary, flax seeds, sunflower seeds, and then sesame seeds on top.
For whole wheat fans, I experimented the last couple of weeks with 2 cups AP flour and 2 cups WW flour. I added 2Tbls Vital gluten flour and a little extra water. Outstanding!
Thank You for the recipe!
Awesome! Thanks so much for sharing!
Hey JoeM – I tried making this with 1/2 whole wheat flour and 1/2 AP flour, added 2 tbsp vital gluten, and added about 1/2 of a 1/3 cup of extra water. The loaf was very dense. I’m guessing I didn’t add enough extra water. How much extra water did you add? And did you only use 4 cups of total flour and not what the recipe called for? Maybe that added to my loaf being dense. I added the full 4 1/3 cups of flour. I would love any help you can give. Thanks!!
I’ve made this twice before with good results but this time it just didn’t rise. Especially the second rise – it got kind of hard on top and no air bubbles. I used fresh yeast, fresh flour, and warm (not hot) water… any ideas? 🙁
It’s always exciting to read articles from other writers and practice something from their websites.
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This bread is awesome, thank you❣
The title says no bake but yet there’s a step to put the bread in the oven. Like really I just followed all those steps just to be stuck on the 7th one. Way to go!
This recipe is a “no knead” recipe not a “no bake” recipe 🙂
I’m baking not only this bread recipe for the first time but bread for the first time in general. Forgot salt the first time so started over. Pray for me I’ll post an update when it’s done! I did forever forget to put herbs in so I’m hoping it comes out okay still lol
First time making bread and followed your recipe to the later. It was excellent. Thank you.
You’re welcome!
Has anyone tried this recipe in a cast iron loaf pan? My husband like loaf bread.
Yes, you can!
Would this work in a traditional loaf tin?
Yes!
I’ve made this bread a few times, even baked it in my smoker and it was absolutely fantastic. This last time I made it I added about a cup of chopped sundried tomatoes, about a couple tablespoons of fresh thyme and four big cloves of crushed garlic some red pepper flakes. After baking I buttered the top real good. OMW!!!! Let me tell ya that was the best bread I have EVER made. LOL my husband and I had it gone in two days
I’m so glad you love it! Great topping ideas!
Can you use Sourdough discard instead of yeast? Thx
Yes, you can!
This is a superb recipe! I’ve made it many times. Perfect every time. My husband loves this bread. Thank you for sharing this awesome recipe!
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Glad you like it!
ISN’T 2 CUPS OF WATER, TOO MUCH FOR THE SKILLET BREAD
THIS IS THE 1ST
2 cups is correct for this recipe.
I have this bread in the oven studded with all beef hot dog pieces! I made the bread highly seasoned with garlic, salt, pepper and https://instagram.com/curedspiceco?igshid=YmMyMTA2M2Y= Brisket & Beef seasoning. I’ll tag you on insta regardless of outcome, but I’m sure it will be epic!
@heagealicious_its_delicious
I’ve made this bread before and it is fantastic. Is it possible to make this recipe into rolls ie: Parker roll style instead of a round loaf? Thank you
Hi, Parker style rolls are soft and made with an enriched dough. If you’re looking for a soft Parker-style of roll, you can use my Soft Yeast Rolls recipe. You can find it on my site.
I add Parmesan, garlic, hot pepper flakes and sun dried tomatoes to mine always delish! Ty for a great recipe
Delicious!
Hi. I tried to make the no knead skillet bread, but it turned out not so good. I followed the recipe to the T, kinda. My water was about 112-114 deg. The only flower I had was self rising flower, so I used that and a yeast packet. Followed the directions as shown. Since the house was cold, I put the dough in the oven after warming it up, then turning off to get some kind of heat.
In the end, it smelled good, tasted okay, but was very, very dense and felt like it weight 10 pounds.’
Any thoughts on what I did wrong?
Hi, this recipe calls for all-purpose flour. You can’t substitute it with self-rising flour. Self-rising flour contains baking powder and salt. This probably affected the rise of the dough. Did it get puffy before you baked it? It may not have proofed long enough as well.
Hi – I’ve followed the directions and measured the ingredients but my dough is not wet it is much like regular bread dough
Are you using weight measurements? I always recommend using a kitchen scale to ensure accuracy.
Any high 8600ft altitude adjustments!
Hi,
Can I make two balls out of this recipe for 2 —8 inch skillets?
Yes, but they’ll be a bit small.
Made this bread for the first time today as it was great! I did forget to add the salt but it still turned out. I added some garlic powder and some onion powder along with dried rosemary that I had in the panty. And I used a rubber spatula to take it from the bowl to the skillet instead of my hands. Will definitely be my go to bread. Loved the way it baked in my 10 inch skillet. Thank you for the recipe!!
Love this recipe! Would like to add grated cheese to the mix. How much? And at which point I m wondering.
I have made your no knead bread recipe with adjustments for the high altitude we live at, 8600 ft. It came out beautiful! It was a bit more moist/doughy and the crust was more crunchy than I wanted. Any ideas on how to further tweak the Hi altitude incredients? We at the whole loaf in a few days, 2 of us, so it was a hit. Just wondering if you have any suggestions.
Thanks,
Peg Wiederholt