New This Month

Skillet Breads


After being "baked" in a skillet, this bread can be split for a sandwich, tossed in a salad, or skewered for dessert. Make a double batch if you plan on sampling all of the above. The dry ingredients can be combined at home.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 9

Source: Martha Stewart Living, June 2011


  • 4 cups all-purpose flour, plus more for surface
  • 2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil, plus more for bowl
  • 1 1/2 cups warm water


  1. Combine flour, yeast, and 1 tablespoon salt in a bowl. Gradually pour in oil, then water, and mix until dough comes together.

  2. Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Shape dough into a ball, and transfer to a lightly oiled bowl. Let stand, covered with a towel, in a warm place until doubled in volume, about 1 hour.

  3. Roll out dough to a 6-by-12-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into nine 2-by-4-inch rectangles. Transfer to a floured surface. Let stand, covered with a kitchen towel, in a warm place until doubled in volume, about 1 hour.

  4. Heat a cast-iron skillet set over a campfire or on a medium-high grill. Working in batches, cook rolls until puffed and undersides are browned, about 5 minutes. Flip, and cook until undersides are browned, about 5 minutes more.

Reviews Add a comment

  • MS12012894
    19 JUL, 2017
    This bread was pretty easy to make. Overall good texture, maybe a little salty. It was fun to cook them on the BBQ grill and we used them as very thin buns for Italian sausage. They do puff when cooked but may be better used as a roll instead of a bun.