Description
A lightning-fast, 10-minute no-yeast flatbread made in a cast-iron skillet. This easy recipe uses pantry staples like flour, buttermilk, and baking powder to create a golden, garlicky, and herb-flecked side dish perfect for weeknight dinners.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- 2 tablespoons melted butter
- 4 tablespoons unsalted butter (for topping)
- 4–5 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon red pepper flakes
- 2 tablespoons green onions or chives, chopped
Instructions
- Preheat oven to 425°F (220°C). Place an 8 or 9-inch cast-iron skillet in the oven to preheat.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the buttermilk and 2 tablespoons of melted butter to the dry ingredients. Stir gently until just combined; the batter should be sticky and shaggy. Do not overmix.
- Carefully remove the hot skillet from the oven. Pour the batter into the center and gently press it out to the edges to form an even layer about ½-inch thick.
- Return the skillet to the oven and bake for 5 minutes.
- While the bread bakes, melt the 4 tablespoons of topping butter in a small saucepan or microwave. Stir in the minced garlic, dried herbs, Parmesan cheese, and red pepper flakes.
- Remove the skillet from the oven. Brush the garlic herb butter generously over the top of the partially baked bread.
- Switch the oven to broil. Place the skillet back in the oven, about 6 inches from the heating element, and broil for 2-3 minutes until the top is golden brown and bubbly. Watch closely to prevent burning.
- Remove from the oven and sprinkle with chopped green onions or chives. Let cool for 2 minutes before slicing into wedges and serving.
Notes
Do not overmix the batter to ensure a tender texture. Ensure the skillet is hot before adding dough for a crispy crust. Use fresh garlic for best flavor. If you don’t have buttermilk, substitute with milk plus 1 tablespoon of lemon juice or vinegar. For a cheesy variation, stir shredded cheddar into the batter.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 210
- Sodium: 350
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 1
- Protein: 5
Keywords: no yeast bread, skillet flatbread, garlic bread, quick bread, cast iron recipes, weeknight dinner, easy side dish, herb bread