20-Minute Skillet Bread (No Yeast, No Oven)
 Total Time
20 minutes
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Prep: 8 minutes
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Cook: 12 minutes
 Yield
2 large flatbreads (or 4 smaller ones)
Ingredients
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2 cups all-purpose flour
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1½ tsp baking powder
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½ tsp salt
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¾ cup plain yogurt (or buttermilk)
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2 tbsp oil or melted butter
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Extra oil or butter for cooking
Step-by-Step Instructions
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Mix dry ingredients
In a bowl, whisk flour, baking powder, and salt. -
Add wet ingredients
Add yogurt and oil. Mix until a soft dough forms. -
Knead briefly
Knead for 1–2 minutes until smooth (don’t overwork). -
Divide & shape
Divide dough into 2–4 pieces. Flatten each into a thick round (½–¾ inch). -
Heat pan
Heat a non-stick or cast-iron skillet over medium heat. Lightly grease. -
Cook bread
Cook each bread 5–6 minutes per side, covered, until puffed and golden. -
Finish & rest
Brush with butter if desired. Let rest 2 minutes before serving.
Pro Tips for Perfect Bread
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Keep heat medium-low so the inside cooks fully
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Covering the pan traps steam and makes bread fluffy
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Don’t roll too thin—this bread rises while cooking
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Use cast iron for best browning
Serving Ideas
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With butter & honey
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Stuffed with cheese or eggs
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As a wrap for chicken or veggies
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With soups or stews
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Spread with garlic butter or herbs
Nutritional Info (Per Bread – Approx.)
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Calories: 210–230
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Carbs: 34g
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Protein: 6g
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Fat: 6g
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Fiber: 1g
(Values vary by ingredients used)
Health Benefits
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No yeast = easier digestion for some people
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Yogurt adds calcium & probiotics
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Lower sodium than store-bought bread
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Fresh, preservative-free
Recipe Q & A
Q: Can I make it dairy-free?
✔ Yes! Use plant yogurt or water + 1 tsp lemon juice.
Q: Can I use whole wheat flour?
✔ Yes, replace up to 50%. Add 1–2 tbsp extra liquid.
Q: Can I store it?
✔ Keep covered at room temp 1 day or refrigerate 3 days.
Q: Can I freeze it?
✔ Yes. Cool completely, wrap well, freeze up to 2 months.
Q: Why didn’t mine puff?
✔ Pan too hot or dough rolled too thin.