Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Skillet Breads 3.0 (16) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 3 hrs Servings: 4 Yield: 9 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. Ingredients 4 cups all-purpose flour, plus more for surface 2 ¼ teaspoons (one ¼-ounce envelope) active dry yeast Coarse salt 1 tablespoon extra-virgin olive oil, plus more for bowl 1 ½ cups warm water Directions Combine flour, yeast, and 1 tablespoon salt in a bowl. Gradually pour in oil, then water, and mix until dough comes together. 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. 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. 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. Print