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    Dana's Table » Recipes » Bread and Muffins

    Published: Feb 16, 2013 · Modified: Feb 13, 2024 by Dana Shrager · This post may contain affiliate links

    Quick Flatbread for Soup (No Yeast)

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    This fast and easy skillet flatbread makes the perfect accompaniment to your soup or salad dinner! It's a no yeast flatbread that is quick to make, ready in 30 minutes, and made from pantry staples. You can throw it together while your soup is simmering. It’s the best bread for soup!

    Golden brown skillet bread.

    Soup season is here and I am loving all the cozy soup recipes to keep us warm this winter. Butternut squash soup is always a favorite this time of year. For something hearty and filling, try Beef Barley Vegetable Soup or Lentil Soup. On the lighter side, there’s Parsnip and Apple Soup or Asparagus Soup. No matter what your favorite soup recipe is, this easy flatbread pair perfectly. 

    Jump to:
    • Why You'll Love This Recipe
    • What is skillet bread?
    • Ingredient Notes and Substitutions
    • How to Make Skillet Bread for Soup
    • Top Tips
    • Variations
    • Make Ahead
    • Storage and Reheating
    • What to Serve with Skillet Bread
    • Recipe
    • Comments

    Why You'll Love This Recipe

    • Made from only 5 simple ingredients - flour, baking powder, salt, butter, and milk.
    • No kitchen scale or stand mixer required.
    • No yeast or rising time required.
    • Easy to make, ready in just 30 minutes.
    • Change up the add-ins to create different flavors.

    What is skillet bread?

    It's a thin bread made from a simple batter and cooked in a hot skillet in the oven.

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    I tested several different versions of this no yeast bread, and the good news is they all came out well! This recipe is hard to ruin. I tried varying the flour and the liquid. Whole wheat pastry flour produces a slightly more delicate crumb than white whole wheat. Buttermilk has a little more flavor than regular milk. Mixing butter into the batter seemed unnecessary. Varying the ingredients yielded small changes, so I would use whatever flour and milk you have on hand.

    I finalized my favorite version to share with you. 

    Ingredient Notes and Substitutions

    See the recipe card below for a complete ingredient list and measurements.

    Jump to Recipe

    • Whole wheat pastry flour - I’ve also had success using white whole wheat flour. If all you have is all purpose flour, that works too! 
    • Baking powder - Pour some boiling water over about ½ teaspoon of baking powder. If it bubbles, it is still active. 
    • Milk - I’ve used low fat buttermilk and regular milk for this recipe. I like keeping buttermilk powder in the pantry as an easy way to keep buttermilk on hand. All you do is add water to the powder to make buttermilk, and it lasts in the pantry for up to two years.
    • Butter - Gives the bread a crispy crust. Can swap for olive oil. 
    • Optional mix-ins - Parmesan cheese, dried Italian seasoning, olives, sun-dried tomatoes, caramelized onions, chopped grilled vegetables, anise seed, brown sugar, rosemary or garlic - the possibilities are endless here! 

    How to Make Skillet Bread for Soup

    See the recipe card below for complete directions.

    Jump to Recipe

    Step 1. Preheat a cast iron skillet in the oven until very hot. 

    Step 2. Sift together dry ingredients and stir in any mix-ins. 

    Thick batter for easy skillet bread.

    Step 3. Pour in buttermilk, but mix as little as possible until just combined (Photo 1).

    Batter for skillet bread in a bowl.

    Batter can be pourable like pancake batter as in Photo 1, or can even be thick and spreadable like Photo 2.

    Batter poured into a hot skillet before baking.

    Step 4. Add butter to the hot skillet to melt. Pour batter in the hot skillet and smooth into an even layer. (Photo 3)

    Skillet bread in a cast iron skillet.

    Step 5. Bake in the oven for 15-20 minutes or until the bottom is dark golden brown and the top has small flecks of golden brown. (Photo 4). Cut into wedges and serve immediately!

    Top Tips

    • This bread comes out best in a cast iron skillet. I have a 12” skillet, but can use a smaller skillet if that’s what you have.
    • Keep powdered buttermilk on hand in the pantry for easy access. 
    • Make sure the cast iron skillet is very hot before adding the batter. 
    • Keep pot holders on hand so you don’t accidentally grab the hot handle!

    Variations

    You can change up this quick soup bread and add more flavor by adding in extra mix-ins. My daughter loves adding brown sugar. My favorite is parmesan cheese and dried herbs. The possibilities are endless. Try sliced olives, sun-dried tomatoes, caramelized onions, chopped grilled vegetables, anise seed and sugar, or rosemary and garlic. Be creative with whatever leftovers are in the house!

    A slice of skillet bread for soup on a plate.

    Make Ahead

    This bread tastes best eaten right away. To save time, you can pre-measure wet and dry ingredients and then combine just before making. 

    Storage and Reheating

    How to store: Store any leftover batter in the refrigerator for up to one day. Store any leftover bread in an airtight container at room temperature.

    How to freeze: I do not recommend freezing this bread. 

    How to reheat: Reheat bread in a toaster oven or a pan.

    What to Serve with Skillet Bread

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    This post was updated in 2024 to include new photos, revised text, and more tips. The recipe remains the same.

    Recipe

    Skillet bread with a wedge taken out.

    Quick Skillet Bread for Soup

    This easy recipe for skillet flatbread comes together quickly and is made from simple pantry ingredients. Add some mix-ins for extra flavor. It is the best bread for soup!
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 180kcal
    Author: Dana Shrager

    Equipment

    • Large 10-12 inch cast iron skillet
    • Mixing bowl

    Ingredients

    • 1 cup whole wheat pastry flour or white whole wheat
    • 1 ½ teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup plus 2 tablespoons low fat buttermilk or 1 cup regular milk
    • 1 tablespoon butter for the pan

    Optional mix ins

    • ¼ cup grated Parmesan cheese
    • 1 teaspoon mixed dried Italian herbs
    US Customary - Metric

    Instructions

    • Put a 10 or 12 inch cast iron skillet in the middle of the oven, and preheat the skillet and oven to 400 degrees F. Let preheat for at least 15 minutes.
    • Take out a medium bowl. Stir together the dry ingredients: flour, baking powder, and salt. Stir in any mix-in's.
    • Pour in the buttermilk and mix as little as possible to combine so the bread doesn't get tough. The batter may bubble up a little.
    • With pot holders, take out the hot skillet. Place the butter in the skillet and let it melt and bubble. With a pot holder, tip the skillet so the butter evenly coats the bottom of the pan. Pour or spread the batter into the pan and quickly smooth into an even layer.
    • Bake in the oven for 15 to 20 minutes until the bottom is dark golden brown and the top is slightly flecked with some light golden spots. Invert, cut in wedges, and serve warm. The bread tastes best right out of the oven.

    Notes

    • This recipe was inspired by Savory Seasonings.
    • Use any kind of flour or milk.
    • Make ahead: This bread tastes best eaten right away. To save time, you can pre-measure wet and dry ingredients and then combine just before making.
    • Storage: Store any leftover batter in the refrigerator for up to one day. Store any leftover bread in an airtight container at room temperature.
    • How to freeze: I do not recommend freezing this bread.
    • How to reheat: Reheat bread in a toaster oven or a pan.

    Nutrition

    Calories: 180kcal | Carbohydrates: 26g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 671mg | Potassium: 219mg | Fiber: 3g | Sugar: 3g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimation only.

    Tried this Recipe? Tag me Today!Mention @DanasTableLA or tag #danastableLA!

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      Recipe Rating




      5 from 3 votes (2 ratings without comment)
    1. Cynthia Haworth says

      June 07, 2024 at 7:01 pm

      5 stars
      great recipe. this was exactly what I was looking for. your recipe is so clear. everything explained and accounted for....fantastic!

      Reply
      • Dana Shrager says

        June 24, 2024 at 5:40 pm

        So happy to hear! Thank you for commenting.

        Reply
    2. shockinglydelicious says

      February 16, 2013 at 5:01 pm

      I loved your skillet bread and ate 2 pieces! (Don't tell anyone.)

      Reply
      • Dana says

        February 16, 2013 at 10:02 pm

        Hi Dorothy, thanks for stopping by to let me know. Best, Dana

        Reply

    Trackbacks

    1. Soups and Stews from L.A. Food Bloggers — Shockingly Delicious says:
      March 14, 2013 at 6:52 AM

      [...] of Foodie Goes Healthy brought Skillet Bread. The flat wedges flew out of her [...]

      Reply

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