Thursday, February 28, 2013

No Knead Skillet Bread

This recipe comes from my friend Kathryn who was kind enough to pass along the recipe.  Kathryn made this at a recent play date and everyone was dying to try it.  I was eyeballing it the whole time she was cooking and could not wait to dive in.  Definitely the hit recipe of the play date!

  • 3 cups flour
  • 3/4 tablespoons yeast
  • 3/4 tablespoons Epsom salt
  • 1.5 cups warm water
  • 1 teaspoon canola oil
  • garlic salt, to taste
  • Italian seasoning, to taste

Directions:  Mix all ingredients until evenly combined.  Dough will be wet and gooey!  Let rise  covered for at least 2 hours, refrigerate after 12.  Add oil to skillet over medium/low heat.  Spread 1/2 of the dough into a flat circle,  place in skillet and sprinkle with garlic salt and Italian seasonings.  Cover and cook for 10 minutes on each side.  You can save the dough in the refrigerator for up to two weeks.

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