Iron Pan Skillet Bread
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Sweet and chewy on the inside with a thin but crispy surface, this yeast dough is great for whipping up over the fire or even just on your stovetop. A great warm bread to enjoy any day!
Prep Time: 15 min
Rising Time: 1-1.5 hrs
Cook time: 3-5 min per side
Yield: 1 round flatbread
3/4 cup warm water
1 tsp sugar
1 tsp active dry yeast
1 3/4 cup all-purpose flour
1 tsp salt
1 tbsp olive oil
In a cup, combine water, sugar and active dry yeast. Stir and let sit for 5 min, to activate the yeast. The yeast should be frothy.
In mixer with the bread attachment, mix together the flour and salt. Add the activated yeast and olive oil to the dry ingredients and mix for 5 min. The dough will be sticky and wet.
Oil a medium sized bowl and scrape the dough into it. Cover with a tea towel and let rise for 1 to 1.5 hrs in a warm place until dough has doubled in size.
Heat a medium to large skillet on the stove over medium-low heat. Once hot add in a splash of olive oil and swirl it around to coat the bottom of the pan.
Uncover the dough and fold the sides of the dough toward the centre, forming a ball.
Place the dough into the pre-heated, oiled pan, pressing it down to fit the entire pan. It should sizzle in the oil just a bit.
Cook for 3-5 min or until golden brown on the bottom and then flip and cook for 3-5 min again until the dough is springy and cooked through.
Remove to a cutting board, chop into wedges and serve warm.
Zhuzh it up!
This also cooks great over a fire. Place the oiled cast iron pan on a rack just above hot coals with a fire burning on the side to re-stock the coals. Place the dough into the oiled pan, pressing it down to fit the entire pan. Cook for 3-5 min per side or until nicely browned and cooked through. Remove to a wooden cutting board and cut into warm slices.
This amazing recipe was written by Erin inspired by the recipe in Norwegian Baking by Nevada Berg