Quick Pan Bread Without Yeast: Ready in 15 Minutes, Soft Inside and Crunchy Outside
If it has happened to you that dinner is ready, but you realize there’s no fresh bread and you don’t have time or desire to wait for long rising times, I’ve got the perfect solution that saves me every time: the Quick Pan Bread.
Forget the anxiety of yeast, long times, and the oven turned on. This is a quick preparation that uses the simplicity of a few ingredients for an incredibly satisfying result.
I have worked a long time on the basic doses and discovered that the secret for a pan bread that is neither rubbery nor dry lies in the perfect balance between flour and water, and in the short targeted resting that we give to the dough.
That pinch of rest, which lasts only a few minutes, is crucial: it allows the water to hydrate the flour well, making the dough smooth without having to knead for hours.
My method will guide you step by step, from the simple combination of ingredients to the cooking time, where a small trick with the lid will work the magic.
The trapped heat indeed creates the steam necessary to puff up the bread and develop those fantastic bubbles on the surface, making it soft inside and crispy outside.
I assure you that, after many trials and some less successful experiments, this is the method that has always given me the greatest satisfaction.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Quick Bread (4 servings / 4 discs)
- 12.35 oz all-purpose flour (Or a mix of all-purpose and bread flour)
- 2/3 cup water (At room temperature)
- extra virgin olive oil (about 1-2 tablespoons in the dough + for the pan)
- salt (about 1 tsp)
Tools
- Bowl
- Rolling pin
- Pan
Procedure QUICK PAN BREAD WITHOUT YEAST
Activate the Salt: Completely dissolve the salt in the 2/3 cup of room temperature water and mix well.
Knead the Base: Pour the flour into a large bowl. Add the salted water and a tablespoon of olive oil. Start mixing first with a spoon, then transfer the dough to the work surface.
Smooth Dough: Knead by hand for only 2-3 minutes. The goal is to obtain a smooth and compact dough. You don’t have to develop gluten, just combine the ingredients.
First Rest: Cover the dough with the bowl and let it rest for 10 minutes. This short rest helps to hydrate the flour and makes it elastic.Divide and Round: Cut the dough into 4 equal parts. Quickly round each part to form balls.
Second Rest: Cover again with the bowl and let rest for another 5 minutes. This relaxes the dough before rolling it out.
Roll the Discs: Lightly flour the work surface. With the rolling pin, roll each ball to form discs about 1/8 inch thick.Heat the Pan: Add a drizzle of olive oil to the non-stick pan and heat it over medium heat.
Cook with Lid: Place the first dough disc and immediately cover with a lid. Cook for 2-3 minutes. You will see bubbles forming almost immediately: this is the steam puffing up the bread.
Finish Cooking: Remove the lid, flip the bread, and finish cooking on the other side for about 2 minutes.
Serve Immediately: Serve the quick bread right after cooking!
Notes on Ingredients and Substitutions
Flour: All-purpose flour is fine, but for a more rustic flavor, you can use a mix of all-purpose and semolina flour.
Olive Oil: The oil adds flavor and softness to the dough. If you don’t like oil in cooking, you can cook the bread in the pan dry (without oil), but it will be less crunchy.
Salt: Dissolving salt in water is essential for even distribution and not inhibiting rising (even though there is no yeast here, it helps uniformity).
Storage
This bread is meant to be eaten right after cooking, when it is still warm and the bubbles are puffy. If any remains, store it in a paper bag at room temperature for up to 1 day.
Note: Reheating it in a pan without oil for 1 minute per side will help it regain its fragrance.
Recipe Alternatives and Variations
Flavored Bread: Add 1 teaspoon of dried oregano or chopped rosemary to the dough for a Mediterranean flavor.
Spiced Bread: For a bolder version, add ground black pepper and a pinch of curry to the basic dough.
Recommended Uses and Pairings
Ideal for: Replacing fresh bread, accompanying soups, creams, and sauces, or for appetizers.
Perfect Pairing: Use it warm as a makeshift piadina to fill with cold cuts and fresh cheeses, or simply spread with extra virgin olive oil and salt (like a bruschetta).
Origins and History of the Recipe
The concept of “unleavened bread” cooked on stone or plate is ancient and universal (think of piadina, tortillas, or Arabic breads). This pan version, which uses oil and steam (created by the lid) to puff the dough, is a modern home adaptation that allows for a product similar to bread in minutes, reviving the practicality of poor kitchen.
How Steam Transforms Dough into Bread
Many think that without yeast, bread can’t rise. It’s not true! The magic of Quick Pan Bread is given by the steam. By cooking the thin disc in a pan and covering with the lid, the intense heat transforms the water contained in the dough into steam. This steam remains trapped and looks for an escape route, pushing the dough upwards and creating those beautiful empty bubbles inside. That’s why it’s essential for the dough to be thin and for you to use the lid for the first few minutes!
FAQ (Frequently Asked Questions)
1. My bread turned out hard and didn’t make bubbles. What did I do wrong?
A: Most likely, you didn’t use the lid or the pan was too cold. Initial cooking with the lid (over medium heat) is essential to trap steam and puff up the dough.
2. Can I use whole wheat flour? Do I need to change the measurements?
A: Yes, you can use whole wheat flour, but you will need to slightly increase the amount of water (about 10-20 ml more) because whole wheat flour absorbs more liquid.
3. Can I prepare the dough in advance?
A: Yes, in this case, the dough can be prepared and stored wrapped in plastic wrap in the refrigerator for a maximum of 12 hours. Take it out of the fridge 30 minutes before rolling it out to bring it back to room temperature.
