This blistered, buttery pan bread brings hot comfort to the table faster than you can decide what to spread on it. A true quick bread hero, it uses baking soda, baking powder, and a splash of lemon to mimic buttermilk so you get lift and tenderness without waiting for yeast.
If you are on the hunt for breakfast options, last-minute sides, or when guests arrive and you need carbs stat, then this recipe is the answer. You can serve with butter, jam, a drizzle of olive oil, or use as the base for an instant sandwich.
What is Pan Skillet No-Yeast Bread?
Quick breads like this have their roots in the 19th century when baking soda and baking powder became widely available. Before that, yeast was the only option, and bread-making was an all-day ritual. In Ireland, soda bread became a staple, baked quickly with buttermilk and soda. Around the world, similar breads existed long before, such as Indian chapatis and parathas, Middle Eastern pita, Mexican tortillas.
The pan skillet no-yeast bread you’re making today is a modern shortcut version, designed for speed and simplicity, but it’s connected to this rich heritage of “fast breads.” In some culinary circles, this style of bread is nicknamed “emergency bread” because it comes together so fast.
Pro Tips for The Best Pan No-Yeast Bread
- Warm the milk, not boiling, about lukewarm, and stir in the lemon juice. Let it sit for 30–60 seconds to thicken slightly and you get your quick buttermilk.
- Don’t over-knead, this is a quick dough. Mix until it comes together, then knead just a dozen turns to make it smooth.
- Roll thin, about 2–3 mm for a soft interior and quick cooking. Thicker bread will lead to longer cook time.
- Use a heavy-bottomed nonstick or cast-iron pan for an even crust and nice blistering. It is also best to preheat the pan first.
Frequently Asked Questions
Can I swap milk for water or a plant-based milk?
Using water will work but the crumb will be less tender. Plant milks, such as soy, oat, almond work fine, but add the lemon to plant milk too to help activate the baking soda.
Why did my bread come out dense?
Likely overworking the dough, not enough acid or lemon for the soda, and the pan was too hot so the outside browned before the inside cooked. Knead gently, ensure milk and lemon sit briefly, and cook at medium heat.
Can I add herbs, cheese, or garlic?
Absolutely, fold in chopped herbs, grated cheese, or minced garlic into the dough for savory twists. Reduce salt slightly if adding salty cheese.
How to Store No-Yeast Pan Bread
Store cooled breads in an airtight container or zip bag at room temperature for up to 48 hours. For the best texture, reheat briefly in a pan or toaster before serving. For longer storage, refrigerate up to 4–5 days or freeze.
Ingredients
How to Make Pan Skillet No-Yeast Bread
Combine flour, baking soda, baking powder, salt, and sugar. Add oil and warm milk to the dry mix. Stir with a spoon until a shaggy dough forms.
Knead the dough and divide into four equal pieces.
Roll each into a ball and using a rolling pin, flatten each ball.
Preheat the pan, coat with butter, place a dough piece in the hot pan, and cook. Flip after a couple of minutes and continue cooking.
Stack and serve!
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