recipe

Bread in a pan: how to make it nice swollen in minutes!

Total time: 2 hr 30 min
Difficulty: Low
Serves: 4-6
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Flatbreads are a versatile and delicious addition to any meal, and making them from scratch is easier than you might think. This recipe for flatbreads (or Bread in a Pan as we call it) is made with yeast (which means extra flavor) and baked in a pan (no oven needed!). It’s a great way to impress your family and friends with your baking skills—they will never know how easy it really is. The yeast provides a slight tang and chewiness to the bread, while the pan-baking gives it a crispy crust. These flatbreads are perfect for dipping, wrapping, or simply enjoying on their own. So why not give this recipe a try and elevate your next meal?

What is Bread in a Pan

Bread in a pan (also known as skillet flatbread) is simply a flatbread made in a pan or skillet. It’s quick and easy to make, and you don’t need any special appliances (like an oven) to make it!

Tips

  • If you want to make smaller breads, you can do so by diving the dough into 12 pieces, instead of six.
  • A heavy-bottomed pan (like cast iron) will work best for this recipe as it retains heat well. This is necessary for the flatbreads to be cooked thoroughly.
  • For crispier bread, the dough should be rolled out thinly.
  • Add more flavor to the dough, by adding 2 teaspoons Italian herbs and ½ teaspoon garlic powder to the flour moisture.
  • Don’t skip the yeast, it gives the bread its flavor. But if you don’t have yeast, you can use 2 ½ tsp baking powder.
  • Make sure your skillet is hot. When bubbles start to form on one side, the bread is ready to flip.
  • To make it cheesy, you can add grated cheddar cheese to the dough, or add grated cheese to the cooked bread, and place it under the grill for a few minutes to allow the cheese to melt.
  • As a variation, add chopped chilies to the dough before cooking the Naan.

How to Store Bread in a Pan

Store the bread in the fridge for up to 3 days. You can also store the uncooked dough in the fridge for about 3 days. Alternatively, the dough balls can be frozen for up to 3 months. Just make sure to wrap them tightly with plastic wrap.

Can You Freeze It?

Yes, you can! Allow the breads to cool completely, then transfer them to resealable Ziploc bags or an airtight container, and store in the freezer for up to 2 months.

When you want to serve the bread, allow them to thaw and reheat in the microwave.

More Recipes You’ll Like

Roti: the easy Indian flatbread recipe

Vegetable Flatbread: the easy recipe rich in veggies

Paratha: the easy recipe for a popular Indian flatbread

Naan Bread: the effortless recipe for the chewy, soft Indian flatbread

Pita Bread: the easy recipe for a fluffy, delicious homemade pita bread

Ingredients
Flour
600g (4 3/4 cups)
Yeast
7g
Sugar
10g (1 tbsp)
salt
6g (1 tsp)
Water
200ml (3/4 cup)
Extra virgin olive oil
40ml (1/4 cup)

METHOD

In a large mixing bowl, combine the flour with the yeast, sugar, and salt.

Add the water and start mixing with a wooden spoon.

When all is combined add the olive oil and start kneading with your hands. Knead until the dough is smooth and elastic.

Cover with cling film and let it rise for 2 hours.

Divide the dough into six equal pieces.

Roll the dough into balls, cover with a clean kitchen cloth, and allow to rise for 30 minutes.

Roll each ball with the rolling pin to about ¼-inch thick.

Transfer the flattened breads to a cutting board sprinkled with flour. Cover with a cloth and let them rest for 10 minutes.

Place the bread in a pan over medium heat, and drizzle with a few drops of olive oil.

Cook until the bottom starts to turn golden brown.

Flip the bread over and continue to cook until puffy. 

Remove from the pan and serve.

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