10-Minute Golden Skillet Bread

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10-Minute Golden Skillet Bread

Crusty on the outside, soft and fluffy on the inside—no oven required.

  • Prep time: 5 minutes

  • Rest time: 10 minutes

  • Cook time: 10 minutes

  • Yields: 6–8 flatbreads (depending on size)

Ingredients

  • 4 cups All-purpose flour

  • 1 tbsp Sugar

  • 1 tbsp Salt

  • 2 tsp Active dry yeast (or instant yeast)

  • 1 ½ – 2 cups Warm water (approx. 100-110°F / 38-43°C)

  • Optional: 1 tbsp Olive oil or melted butter (for the dough or brushing)

Instructions

1. Mix the Dough

In a large mixing bowl, whisk together the flour, sugar, salt, and yeast. Slowly pour in the warm water while stirring. Stop adding water once the dough comes together into a cohesive ball. It should feel soft but not be sticking to your fingers.

2. Knead

Turn the dough out onto a lightly floured surface. Knead for 5–7 minutes. Do not skip this step! You want the dough to become smooth, springy, and elastic to ensure a chewy texture.

3. Rest

Cover the dough with a damp cloth and let it rest for 10 minutes. While this isn’t a full “rise,” it allows the gluten to relax so the dough doesn’t snap back when you shape it.

4. Shape

Divide the dough into even portions (about the size of a large lemon). Flatten each piece into a round disc roughly ¾-inch thickness. If they are too thick, the center may remain doughy; if too thin, they will be more like crackers.

5. Pan-Sear

Preheat a non-stick or cast iron skillet over medium heat. You do not need oil, though a light brush of butter can add flavor.

  • Place the dough rounds in the pan (don’t overcrowd).

  • Cook for 5 minutes per side.

  • Chef’s Tip: Use a lid during the first 3 minutes of cooking each side to trap steam; this ensures the middle cooks through perfectly.

6. Cool and Serve

Transfer the bread to a wire rack. This prevents the bottom from getting soggy. Let them cool for 2 minutes before tearing into them.

Flavor Variations

  • Garlic Herb: Knead 2 cloves of minced garlic and 1 tbsp of dried rosemary into the dough.

  • Cheesy Jalapeño: Fold in ½ cup shredded cheddar and 1 diced jalapeño before the rest period.

  • Cinnamon Sugar: Immediately after cooking, brush with melted butter and toss in a mix of cinnamon and sugar.

Troubleshooting

  • Bread is dense: Ensure your water was warm (not hot, which kills yeast, and not cold, which won’t activate it).

  • Raw center: Your heat is likely too high. Lower the flame and use a lid to help the radiant heat reach the center of the dough.

  • Sticky dough: Add flour one tablespoon at a time until the dough is manageable.

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