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!
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.
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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.
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 RecipeStep 1. Preheat a cast iron skillet in the oven until very hot.
Step 2. Sift together dry ingredients and stir in any mix-ins.
Step 3. Pour in buttermilk, but mix as little as possible until just combined (Photo 1).
Batter can be pourable like pancake batter as in Photo 1, or can even be thick and spreadable like Photo 2.
Step 4. Add butter to the hot skillet to melt. Pour batter in the hot skillet and smooth into an even layer. (Photo 3)
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!
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
Quick Skillet Bread for Soup
Equipment
- Large 10-12 inch cast iron skillet
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
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
Nutritional Disclaimer
Nutritional information is an estimation only.
Cynthia Haworth says
great recipe. this was exactly what I was looking for. your recipe is so clear. everything explained and accounted for....fantastic!
Dana Shrager says
So happy to hear! Thank you for commenting.
shockinglydelicious says
I loved your skillet bread and ate 2 pieces! (Don't tell anyone.)
Dana says
Hi Dorothy, thanks for stopping by to let me know. Best, Dana