Pan bread in three variations

Crispy Yeast Dough from the Cast Iron Skillet

Simple yeast dough, baked crispy in the cast iron skillet – and three delicious variations: vegetarian, savory with bacon, or fresh with salmon. This recipe is ideal as an appetizer, party snack, or side dish for a barbecue.

Thanks to the high heat and even heat distribution, these skillet breads turn out particularly well in small cast iron skillets – perfect for sharing or for everyone to have their own mini bread.

The recipe yields 6 small skillet breads.
The respective toppings are enough for 2 breads each.

Ingredients

For the yeast dough

• 300 g wheat flour (Type 550)

• 100 ml lukewarm water (approx. 35 °C)

• 15 g fresh yeast

• 1 tsp sugar

• 1 tsp salt

• 60 g natural yogurt

• 1 egg

• 50 ml sunflower oil

Variation 1: Salmon & Crème Fraîche

• 50 g crème fraîche

• 50 g smoked salmon

• 1 bunch chives

• 1 tsp lemon juice

• Salt & pepper

Variation 2: BBQ & Bacon

• 2 tsp BBQ sauce

• 50 g bacon

• 100 g mozzarella

• 1 tsp dried marjoram

Variation 3: Vegetarian with Pesto & Bell Pepper

• 1 onion

• 1 pointed bell pepper

• 50 g grated Gouda

• 2 tsp pesto

• ½ tsp oregano

• Salt & pepper

Preparation

1. Prepare the yeast dough

Stir yeast, sugar, and lukewarm water and let sit for 10 minutes until the mixture lightly foams.

Place flour, salt, yogurt, egg, and 45 ml oil in a bowl. Add the yeast mixture.

Knead everything for 8–10 minutes until a smooth, elastic dough forms.

Cover and let rise for approx. 60 minutes until doubled in volume.

2. Prepare the skillets

Lightly grease cast iron skillets with the remaining oil.

Preheat oven or grill to 220–230 °C (indirect heat).

Divide dough into 6 portions and press evenly into the skillets.

Bacon Variation

Spread dough with BBQ sauce.
Distribute mozzarella and bacon on top.
Sprinkle with marjoram.

Bake for approx. 15 minutes until the edges are golden brown.

Vegetarian Variation

Spread dough with pesto.
Distribute bell pepper and onion slices on top.
Sprinkle with cheese and oregano.

Bake for approx. 15 minutes until the cheese is melted.

Salmon Variation (important!)

Spread dough with crème fraîche, lightly salt and pepper.

Pre-bake for 12–14 minutes first.

Only then place the smoked salmon on the hot bread.
Drizzle with a little lemon juice and warm for only 1–2 minutes (do not bake it, otherwise it will become dry!).

Sprinkle with fresh chives.

💡Tips

• Do not overload the skillets – the dough needs heat from below
• Alternatively, the bread can be blind-baked for 8 minutes first and then topped
• Also delicious with salami, grilled vegetables, or feta
• Perfect as a party snack or barbecue side dish

Photos and recipe inspiration are from the Futterattacke Blog