Skillet Bread

A quick recipe drop today. After a busy morning out, I just wanted a sandwich, is that so much to ask? Here is my solution to finding moldy bread in the pantry. This is from one of my old, favorite vegetarian cookbooks: it is perfect for soups, sandwiches, dinner, anything, and only takes 5 minutes to prepare, 40 minutes to cook. I did it with one hand. You should try it tonight!

Skillet Bread

  1. 3 cups flour
  2. 1/2 teaspoon salt
  3. 1 tablespoon baking powder (why?)
  4. 1/3 cup olive oil
  5. 1 cup warm water
  6. 1/4 cup olive oil (For the pan)
  • Place flour, salt, and baking powder in a food processor. Pulse to combine. This is the time to add flavoring if you want, like cheddar cheese, chives, rosemary, raisins, cinnamon, etc.
  • Add olive oil and then water. Let mix for 30 second to a minute until dough forms. If needed add more water one tablespoon at a time.
  • Pour 1/4 cup olive oil in an 8 or 9 inch skillet. Place dough in oil. Flip to coat in oil, and press down to fill the pan. I like when it has a rough texture on top- that’s better for dipping in soup and hummus and oil and stuff.
  • Bake covered for 20 min at 375. Remove cover and bake 20 more minutes.