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Quick Skillet No-Knead Bread for Two

Name: Bread — Quick Skillet No-Knead Loaf (serves 2)
Prep time: 15 min
Cook time: 30 min
Yield: 1 recipe
Ingredients: 2 cups all-purpose flour; 1 tsp instant yeast; 1 tsp sugar; 1 tsp salt; 3/4 cup warm water; 1 tbsp olive oil; 1 tsp olive oil (for skillet); 1 tbsp cornmeal (or extra flour, for dusting)

Prep 15 min Cook 30 min Difficulty 2/5

Quick no-knead skillet bread for two: simple mix, short rise, crusty crust in a cast-iron skillet.

Why this recipe works

This quick skillet bread is a small-batch, no-knead loaf ideal for two. It comes together in a short hands-on time and bakes to a crusty, tender crumb. Great for weeknights or a simple sides dish.

Search intent: How to make a small-batch skillet bread

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Recipe guide

This quick skillet bread is a small-batch, no-knead loaf ideal for two. It comes together in a short hands-on time and bakes to a crusty, tender crumb. Great for weeknights or a simple sides dish.

A fast, crusty loaf with pantry staples.

No-knead method saves time and effort.
Crispy crust from hot skillet and parchment.
Perfect small loaf for two with pantry staples.

Step 1: Mix and shape

Whisk flour, yeast, sugar, and salt in a bowl. Pour warm water and 1 tbsp olive oil into dry ingredients and stir until a shaggy dough forms. Turn dough onto a lightly floured surface and fold a few times to shape into a rough ball; don’t knead.

Step 2: Rise and preheat

Place dough in a lightly oiled bowl, cover, and let rise until puffy, about 30–45 minutes. Preheat oven to 450°F (230°C) with a cast-iron skillet inside. Dust parchment with cornmeal or extra flour.

Step 3: Bake and finish

Carefully transfer the risen dough onto the parchment, tuck edges under to tighten the top. Drizzle 1 tsp olive oil into the hot skillet and slide the parchment with dough into the skillet. Cover and bake 15 minutes, then remove cover and bake 10–15 minutes more until golden. Cool on a rack before slicing.

Ingredients

2 cups all-purpose flour

1 tsp instant yeast

1 tsp sugar

1 tsp salt

3/4 cup warm water

1 tbsp olive oil

1 tsp olive oil (for skillet)

1 tbsp cornmeal (or extra flour, for dusting)

Instructions

Whisk flour, yeast, sugar, and salt in a bowl.

Pour warm water and 1 tbsp olive oil into dry ingredients and stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and fold a few times to shape into a rough ball; don't knead.

Place dough in a lightly oiled bowl, cover, and let rise until puffy, about 30–45 minutes.

Preheat oven to 450°F (230°C) with a cast-iron skillet or oven-safe pan inside.

Dust a piece of parchment with cornmeal or extra flour.

Carefully transfer the risen dough onto the parchment, tuck edges under to tighten the top.

Drizzle 1 tsp olive oil into the hot skillet and slide the parchment with dough into the skillet.

Cover with a lid or another oven-safe pan and bake 15 minutes, then remove the cover and bake until golden and crusty, 10–15 minutes more.

Let loaf cool on a rack a few minutes before slicing and serving.

FAQs

What does no-knead mean? No-knead simply means you mix until the dough comes together and let it rise once without kneading. The gluten develops with a gentle fold and resting time.

Can I scale this recipe? Yes. You can halve the recipe or bake the full dough in a larger pan if you want more crust.

How should I store leftovers? Store cooled bread in a bread box or wrapped in a towel for a day or two. Freeze slices for longer.