Tillie Doyle
Yes, it is possible to make bread in a frying pan. This method is especially useful for those without access to an oven, and it can be used to make flatbreads, skillet bread, and even no-knead bread. Frying pan bread can be made with or without yeast, and the dough can be shaped into various sizes and shapes using cookie cutters or a rolling pin. The bread is cooked by frying each side for 2-4 minutes on low to medium heat until golden brown. This method produces bread with a soft texture and a buttery taste.
| Characteristics | Values |
|---|---|
| Oven required | No |
| Yeast required | No |
| Dough preparation | Mix dry ingredients before adding wet ingredients |
| Dough thickness | 1/8 of an inch |
| Frying time | 2-4 minutes |
| Frying temperature | Low/medium heat |
| Frying pan type | Regular large stainless steel frying pan, cast iron pan, built-in oven griddle |
| Bread type | Flatbread |
| Bread texture | Soft and tender |
| Bread shape | Cut into desired shape with cookie cutter or shaped by hand |
| Bread size | Depends on the size of the frying pan |
| Bread storage | Room temperature for up to 4 days or in the freezer for up to 3 months |
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No-knead skillet bread
Ingredients
- 4 1/3 cups (520 g) bread flour or unbleached all-purpose flour
- 1 package (2 1/4 tsp, 7 g) active dry or rapid-rise yeast
- 1 cup of warm water (not hot)
- 1 tbsp olive oil
- Salt
- Optional: rosemary, garlic, cheese, seeds, nuts, or olives
Utensils
- Large mixing bowl
- Whisk or wooden spoon
- Plastic wrap or a towel
- Oven thermometer
- Cast iron skillet
- Cooling rack
Method
Firstly, whisk together the flour, yeast, and salt in a large mixing bowl. You can also add in your choice of herbs and spices at this stage. For a rosemary and garlic loaf, add 1 1/2 tbsp of fresh rosemary and stir in minced garlic.
Next, add the warm water to the bowl and stir until well combined. The dough will be very wet and similar to a thick batter. Cover the bowl with plastic wrap or a towel and let it sit at room temperature until it has doubled in size. This will take about 45 minutes for rapid-rise yeast and 1 hour and 30 minutes for active dry yeast.
While the dough is rising, preheat your oven to 450°F (232°C) and grease your cast iron skillet with olive oil.
Once the dough has doubled in size, remove the plastic wrap and use your hands to transfer the dough to the skillet, shaping it into a disk.
Bake the bread for 30 to 45 minutes, or until golden brown on top. You can check that the bread is fully cooked by using a digital cooking thermometer—the internal temperature should be 200°F (93°C).
When the bread is done, remove it from the oven and transfer it to a cooling rack to cool for at least 10 minutes before slicing and serving.
Tips
- Make sure your yeast is not expired, as this is the main reason bread recipes fail.
- The water must be warm (around 110°F to 115°F or 43°C to 46°C) to activate the yeast. Water that is too hot will kill the yeast, and water that is too cold will not activate it.
- If you are making flatbreads, roll out the dough to a height of 1/8 of an inch. Thicker dough may not cook through properly.
- For a crispy crust, bake the bread uncovered.
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No yeast flatbread
Ingredients:
- 2 cups plain flour (all-purpose flour) plus 1/4 cup extra for dusting and adjusting the dough
- Butter
- Milk
- Salt
- Water
- Olive oil
- Maple syrup
- Baking powder
Method:
Firstly, combine the dry ingredients (flour, salt, sugar, baking powder, and herbs, if using) in a large mixing bowl. This will ensure there are no pockets of unmixed baking powder. Then, add the wet ingredients (milk and melted butter) and stir thoroughly. You can use a microwave to melt the butter into the milk.
Next, sprinkle your work surface with flour and knead the dough for a few minutes until it is smooth. If the dough is sticky, add a little more flour. Wrap the dough with cling film and leave it to rest at room temperature for around 30 minutes.
Now, cut the dough into 6 pieces and roll into balls. Use a rolling pin to roll out each ball into a round that is 2-3mm thick. You can also use cookie cutters to create different shapes.
Heat a non-stick pan over high heat (no oil). Place one flatbread in the pan and cook for 1-2 minutes, or until it puffs up. Flip the flatbread and cook for another minute or two, until both sides are golden brown. The frying time will depend on the size of your flatbread and the temperature of your stove, so watch the pan carefully.
Serve the flatbreads warm, topped with cream cheese and fruit, smoked salmon, rosemary and garlic, or simply with butter or olive oil. They also work well as wraps, stuffed with grilled chicken, falafel, roasted veggies, or scrambled eggs and bacon.
Storage:
You can store the cooked flatbreads wrapped in foil at room temperature for 2-3 days, or freeze them for up to 2 months. Reheat in a warm oven or skillet.
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Dough shaping
Shaping dough is a crucial step in the bread-making process, allowing bakers to transform dough into various shapes and forms, such as loaves, rounds, and baguettes. It also enables the creation of intricate designs, such as knots, braids, or twists. This step is essential for the bread to maintain its structure and prevent it from collapsing during baking. Here is a detailed guide on dough shaping:
Pre-shaping:
Before shaping, it is essential to complete the primary rise or bulk fermentation, where the dough rises for several hours. After this, the dough needs to be cut into individual pieces and pre-shaped into a smooth, regular form, making the final shaping easier. Pre-shaping helps remove excess gas from the dough, allowing for better flavour development and a more even crumb structure. It also strengthens the gluten network, which is essential for maintaining the dough's shape.
Final Shaping:
The final shaping step involves transforming the pre-shaped dough into its intended final form. Here are the key techniques to achieve this:
- Dust your hands and work surface with flour to prevent the dough from becoming dry and crumbly. Excess flour can also create unwanted markings on the bread's crumb.
- For flatbreads, use a rolling pin to roll out the dough to a thickness of about 1/8 of an inch. Keep it thicker if you want a softer texture.
- To create a loaf shape, roll the dough into a rectangle, then fold the top and bottom thirds towards the centre, creating a long loaf shape.
- Pinch the seams together to seal the dough and prevent it from coming apart during baking. Use water if the seams are not sticking together.
- Seal the ends of the dough by folding and pinching them closed, ensuring the dough holds its shape.
- For creative shapes, use cookie cutters, cake rings, or a knife to cut the dough into your desired shape.
- For a boule (round) shape, dust the dough and work surface with flour, then use your hands to shape it into a smooth, taut ball. You can also use the quarter-turn and tuck method, repeating the movement until you achieve a tight, round shape.
Remember, shaping dough allows for creativity and flexibility in bread-making, so feel free to experiment with different shapes and designs!
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Frying time
Frying each batch of flatbreads takes roughly 2-4 minutes on low to medium heat. However, this frying time can vary depending on the range temperatures. For example, cast iron pans heat up more quickly than stainless steel frying pans, so you might have to flip the pan bread more frequently.
Once the flatbreads are golden brown on both sides, they are ready to be removed from the frying pan. It is important to note that the frying time for each batch of flatbreads may vary, so it is necessary to watch the frying pan carefully to prevent burning.
After frying, place the skillet flatbread on a wire cooling rack and serve while still warm.
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Storage
Frying pan bread can be stored at room temperature in an airtight container or bag for two to four days. You can also store it in the freezer for up to three months in a sealed freezer bag or wrapped tightly in plastic wrap. When you're ready to eat it, allow the bread to thaw at room temperature for a few hours.
If you want to keep your bread fresh for longer, you can brush melted butter over the crust and sprinkle it with sea salt. This will help to keep the crust soft.
To reheat the bread, you can place it in the oven or toaster, or pop it into the microwave for a short time.
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Frequently asked questions
Yes, you can make bread in a frying pan. This method is especially useful if you don't have an oven.
You can make flatbreads, skillet bread, and no-knead bread in a frying pan.
The ingredients you need will depend on the type of bread you are making. However, most bread recipes will require some combination of flour, water, yeast, salt, and oil or butter.
The process will vary depending on the type of bread you are making. For flatbreads, simply roll out your dough, cut it into your desired shape, and fry each side for 2-4 minutes on low to medium heat until golden brown. For skillet or no-knead bread, you will need to let the dough rise before frying or baking it in the pan.
