No Yeast Skillet Bread

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This easy homemade No Yeast Skillet Bread recipe requires no kneading and is ready in 30 minutes or less! It’s utterly delicious, simple, slightly chewy, and moist, made with a mixture of all purpose and whole wheat flour for depth of flavor.

Skillet Bread with slice missing in a cast iron pan

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My No Yeast Skillet Bread is perfect when you want quick, warm, homemade bread that’s ready quickly. Unlike traditional no-yeast bread, skillet bread is ready for the table in 30 minutes or less.

Because, honestly, who doesn’t love homemade bread, warm from the oven, with melty butter and a drizzle of honey?

Add it to any meal, and the world just seems a bit brighter!

Unsliced, Baked Easy Skillet Bread Recipe

In testing this skillet bread recipe with many variations, here’s what I found works best:

Whole Wheat Flour

I’ve experimented with this recipe using 2 cups of whole wheat flour instead of 1 cup each of whole wheat and all-purpose for a deeper flavor. As whole wheat flour is a bit resistant to rising, I recommended mixing it with 1 cup of all-purpose flour.

You could also use 2 cups of all-purpose flour if you prefer.


If you don’t have buttermilk, it’s easy to make your own. Here’s how:

  1. Combine 1 tablespoon vinegar + milk to reach 1 and 1/4 cup in a measure.
  2. Combine the vinegar and milk to measure 1 and 1/4 cup. Stir together and let sit for 5 minutes before adding to the skillet bread. This will allow the milk to curdle slightly.

As you know, buttermilk brings an acidic property to the bread, which helps tenderize gluten giving baked goods a soft, full-body texture.

Frequently Asked Questions

How does the bread rise without yeast?

This a soda bread, the reaction between the baking soda and the buttermilk creating enough air bubbles for a chewy textured bread. This is how soda bread works.

Do I have to make this in a cast iron skillet?

Using a skillet is easy and creates a beautiful crust, but if you don’t have one a similar sized cake tin will do.

Slice of Skillet Bread on a Brown and White Plate with Butter and Drizzled Honey

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Skillet Bread with slice missing in a cast iron pan

Easy Skillet Bread

Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This easy homemade No Yeast Skillet Bread recipe requires no kneading and is ready in 30 minutes or less! It's utterly delicious, simple, slightly chewy, and moist, made with a mixture of all purpose and whole wheat flour for depth of flavor.


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 2 tablespoons granulated sugar
  • 1¼ cups buttermilk


  1. Preheat oven to 400F. Grease a 10-inch cast-iron skillet or spray an enameled cast-iron skillet with cooking spray.
  2. In a large mixing bowl, whisk together the flour, baking soda, salt, and sugar. Make a well in the center and add oil and honey and pour in the buttermilk. Stir just to combine.
  3. Transfer the batter into the prepared skillet. Using a spatula, evenly spread it into the bottom of the skillet.
  4. Bake at 400F for 15 minutes. Then lower the oven temperature to 350F and bake for an additional 10 minutes, or until golden.
  5. Once baked, immediately slide the bread onto a wire rack to cool. Serve in wedges or slices with butter, honey, or other favorites.


If you don't have a cast iron skillet, a cake tin of a similar size can be substituted.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 297mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 4g

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  1. Very similar to something my grandma used to make (minus the honey and sugar). Made my sister and I have fond memories of our past.

    1. I’m so glad, Rhonda! I love finding recipes that make me remember loved ones ❤️

  2. this was even better than i had expected it to be! it smelled really good while baking, and it tasted delicious – reminiscent of cornbread but lighter, with a “fluffy” texture suggestive of buttermilk pancakes. i am a fan of cornbread with chili of soups, but this skillet bread is quicker and easier and a nice change overall.
    *** i did want to mention another ALTERNATIVE to the vinegar & milk substitution if you don’t have buttermilk on hand. near the flour, baking powder, etc, at your store you are likely to see a red and yellow canister of dry buttermilk. my late aunt, a very good cook, highly recommended it – once opened, it lasts a l-o-n-g time in the refrigerator, and saves having to figure out what to do with the rest of a quart of fresh buttermilk! i used 5 TBLS OF THE DRY BUTTERMILK (added with other dry ingredients) AND 1 1/4 C. WATER (added with the oil and honey).

    1. I’m so glad you liked it, Anne! I also love skillet cornbread but when I made this skillet bread for the first time I loved the versatility and the change. Thank you also for the alternative suggestion. I used to always have that in my refrigerator. It does work very well! I need to buy some again.

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