How to Make It?
- Step 1: In a large bowl, combine flour, sugar, salt, and active dry yeast.
- Step 2: Slowly pour in warm water while mixing until the dough comes together. It should be soft but not sticky.
- Step 3: Knead the dough on a floured surface for 5 7 minutes. Work it until it becomes smooth, springy, and elastic.
- Step 4: Cover with a damp cloth and let it rest for 10 minutes. This short rest helps relax the gluten and makes the dough easier to shape.
- Step 5: Divide the dough into even parts. Shape into flat rounds or mini loaves depending on your pan size.
- Step 6: Preheat a skillet over medium heat. No oil is needed if you’re using a non-stick or cast iron skillet.
- Step 7: Place the dough in the skillet. Cook each side for about 5 minutes or until golden brown and cooked through. Flip gently.
- Step 8: Once done, transfer to a wire rack or plate. Let them cool slightly before slicing or tearing into them.
Chef’s Notes and My Personal Process
Let me tell you this bread was born from a moment of panic. My oven died on a busy morning, and I had family visiting. I needed bread fast. After one test batch, I knew this stovetop method was gold. The crust it gets from direct heat? Honestly better than some oven bakes.
Some personal tips I learned along the way:
- Don’t rush the kneading even just 5 minutes of proper kneading makes a big difference in chewiness.
- Use a lid on the skillet to trap steam if your dough is thick it helps cook the middle evenly.
- Flatten dough balls into ¾-inch thickness so they cook through without burning the outside.
How to Customize This Skillet Bread
Think of this as your blank canvas. From savory to sweet, here are some flavorful variations I’ve loved:
- Garlic Herb: Add minced garlic, rosemary, and thyme into the dough.
- Cheesy Jalapeño: Mix in shredded cheddar and chopped jalapeños for a spicy twist.
- Olive & Feta: A Mediterranean version with black olives and crumbled feta is divine.
- Cinnamon Sugar: Brush with butter and sprinkle cinnamon-sugar after cooking. Instant dessert bread!
Common Questions About 10-Minute Bread
Can I use instant yeast instead of active dry?
Yes! Instant yeast works great. You can skip the initial dissolving and mix it right into the dry ingredients.
What kind of pan works best?
A non-stick or cast iron skillet gives the best crust. Avoid thin aluminum pans they can burn the bread.
Can I refrigerate the dough?
Yes! You can make the dough ahead and refrigerate it for up to 24 hours. Just let it sit at room temp for 10 minutes before cooking.
What if my bread is raw in the middle?
Reduce the heat and cover the skillet. It’s likely cooking too fast on the outside. Thinner shaping also helps.
Chef’s Challenge Moments and Fixes
My biggest mistake? Using cold water. The yeast didn’t activate, and the bread stayed flat and doughy. Always use warm, not hot water around 100 110°F (38 43°C). I also once over-floured the dough. It became stiff and hard to roll out. So, add water slowly and stop when it’s soft and elastic.
And pro tip: letting it rest for even 5 extra minutes makes shaping easier and helps flavor develop slightly.
