In the middle of the grilling season, many people are looking for the perfect dishes with fish or meat, matching salads, side dishes and snacks. And the so-called pan bread is worth trying. Since it is not only delicious, but also very quick to prepare, it is also perfect as a last-minute side dish if you forget the side dish in all the stress of preparation. Or maybe the other dishes ran out quickly and now you need a new grill side dish for all the meat. The pan bread is exactly the right choice, especially if you choose a pan bread recipe without yeast. And so that you have the right thing and a sufficiently large selection available for every occasion and taste, you will find a list of different variants here. Whether with or without yeast, vegan or gluten-free – there is something for everyone! Try the pan bread with gyros, dips or curry dishes. You will be amazed!
Pan bread recipe with rosemary and parmesan
- 2 1/4 TL Instanthefe (ca. 7 g)
- 470 ml lukewarm water
- 570 g Flour
- 2 tablespoons fresh, chopped rosemary
- 1 1/2 tsp salt
- 3 tbsp olive oil
- 25g grated Parmesan
First, for this pan bread recipe, mix the yeast and water in a bowl. Then add half of the flour and mix everything together with a wooden spoon. Then stir in the rosemary and salt with the same spoon and finally the remaining flour. Cover the bowl with cling film and place in a warm place for an hour. During this time the dough should double in volume. Alternatively, you can go straight to the next step and let the dough rise in the pan.
To do this, rub a completely iron pan with 2 tablespoons of olive oil. Sprinkle a little flour on the dough and rub your hands in the same way. Then take the dough and shape it into a disk, similar to a pizza crust. Since the dough is sticky, it won't create a perfect shape and it's not necessary. Place the dough in the pan, cover loosely with a lid and let rise for 30 minutes.
Preheat the oven to 200 degrees. Spread the remaining olive oil over the dough and cut an “X” into it with a knife. Now sprinkle a little rosemary over it and bake for 20 minutes. Remove the pan bread from the oven, spread the Parmesan over it and bake for another 20 minutes or until the bread is golden brown. This pan bread recipe is so quick and easy to make!
Greek version with olives
- 360 ml warm milk
- 1 packet of dry yeast
- 1 1/2 tsp sea salt
- 425 g Flour
- 50 – 100 g olive oil
- 180 g pitted Kalamta olives, chopped (alternatively replace half or all of them with feta)
- 1 tbsp dried oregano
To make this pan bread with yeast, put the warm milk in a glass bowl and stir in the yeast until it is dissolved. Set the bowl aside for 10 minutes. Meanwhile, in a small bowl, mix the flour with the salt, then gradually add it to the milk, stirring constantly with a wooden spoon or a hand mixer fitted with a dough hook. You should get a sticky dough. Cover the bowl with a kitchen towel and place in a warm place for an hour.
Preheat the oven to 190 degrees and place an iron skillet in it until it is completely hot. While you wait, add the olives and oregano to the dough and stir. Then add the oil, starting with 50g, stirring well and gradually adding more oil if necessary. Remove the pan from the oven, line it with baking paper (you can cut the right size in advance while the pan is still cold) and immediately pour the dough into it. Distribute this evenly in the pan with a wooden spoon. Bake the pan bread until golden brown, about 30 minutes. Then take it out of the oven, let it cool for a few minutes and then place it on a rack with baking paper so that it can cool faster.
Sweet Irish bread without yeast
- 560 to 700 g flour
- 1 tbsp sugar
- 1 tsp salt
- 1 TL Backsoda
- 4 THE BUTTER
- 160 g raisins or currants
- 1 large egg, roughly broken
- 420g buttermilk
If you're looking for a pan bread recipe without yeast, this Irish bread is a good one, which uses baking soda instead. The yeast-free bread is also lightsweet in taste, goes particularly well with savory or sweet and sour dishes. But if you want to prepare quick meals for snacking in between, you can also do the sweet thingBake breadwithout yeast, as follows:
Preheat the oven to 220 degrees. In a bowl, combine 560g flour, sugar, salt and baking soda. Then add the butter and knead the dough with washed hands. Once everything is well mixed, add the raisins too. Then form a well into which you put the egg and buttermilk. Using a wooden spoon, stir the dough until it becomes too stiff for the spoon. Then continue kneading with your hands until a ball forms. But don't overdo it with kneading. If the dough is too sticky at the end, you can add a little more flour. But it should still remain a little sticky.
For the final steps for this pan bread recipe, sprinkle some flour on the counter. Knead the dough a little more and form a round, flat bread. Cut this in an X shape with a knife. This way the heat in the oven can also penetrate into the center. Grease an iron pan with oil, put the bread in it and bake it until golden brown, 35 to 45 minutes. The inside of the bread is also done when a wooden stick inserted into the middle is dry when pulled out. It's best to let the bread cool to room temperature before serving.
Prepare gluten-free with bacon and tomatoes
- 55g coconut oil
- 2 Owner
- 175 g gluten-free flour (alternatively normal flour)
- 1/4 TL Backsoda
- 120g buttermilk
- 1 piece of cooked bacon, cut into small cubes
- 100 g canned tomatoes (small), drained
- 1 teaspoon chili (or more if desired)
- 2 spring onions, chopped
For the salad:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 TL Senfkörner
- 4 celery stalks, cut into small cubes
- 250g black beans
- remaining canned tomatoes
Gluten-free pan breads are no less delicious than the classic versions. This delicious pan bread recipe proves this, for which you first melt the coconut oil in a water bath or at a very low temperature. Then stir in the eggs. Then add the flour and baking soda and then the buttermilk. Stir in the bacon and then the tomatoes and chili. Stir until everything is well combined. Preheat the oven to 175 degrees. Grease an iron pan with oil and pour the dough into it. Scatter the spring onions over the top and bake the bread in the oven for about 30 minutes.
Use the remaining ingredients to prepare a delicious salad to go with the pan bread recipe. To do this, first fry the onions and garlic in olive oil for about 15 minutes. Add the celery, mustard seeds, the remaining tomatoes and possibly some chilli and fry for another 5 minutes. You can sprinkle and drizzle the finished salad with some chopped spring onions, chili flakes, almond slivers, avocado and lime juice and serve. If you are looking for quick recipes for the barbecue evening, this is itSalad for grillinga great idea.
Vegan Variant
- 420 g Flour
- 1 packet of dry yeast (approx. 7 g)
- 300 ml warm water
- 2 teaspoons fresh, chopped rosemary
- 2 tbsp dried tomatoes
- 1 teaspoon coarse sea salt
- 1/2 tsp salt
- 2 to 3 tablespoons olive oil
- 2 to 3 tbsp flour
If you are looking for pan bread recipes that are vegan, give this idea with a Mediterranean flair a try and you will get delicious pan breads that absolutely everyone will enjoy, whether vegan or not. Preheat the oven to 90 degrees and then turn it off again. Take a larger bowl and rub the insides with oil. This will prevent the dough from sticking to the bowl. Now use your hands to mix the flour with the water, the yeast and half a teaspoon of salt. Once the dough pulls away from the sides of the bowl, it's ready. Now place the dough in an iron pan and put it in the switched off oven for 30 minutes, where the dough can rise in peace.
After 30 minutes, sprinkle some flour on the worktop, take the dough out of the oven and knead it there for 3 to 5 minutes. Place it back in the pan, cover the pan with a cloth and let the dough rise for another 60 minutes. Then preheat the oven to 200 degrees. Now press the risen dough all over with your finger. Then spread the tomatoes and rosemary over it. Added to this is the olive oil and then the sea salt. Now you can complete the pan bread recipe by baking the bread for 35 to 45 minutes.
Cornbread with blueberries
- 175 g Maismehl
- 30 g wheat flour
- 1 teaspoon kosher salt
- 2 tsp baking powder
- 1/2 TL Backsoda
- 320 ml whole milk
- 2 eggs, roughly broken
- 170 g honey or 100 g sugar
- 100g blueberries
- 8 tbsp unsalted butter
Preheat the oven to 220 degrees. Place an iron skillet in the oven to heat while you prepare the dough. To do this, mix the cornmeal, flour, salt, baking powder and baking soda together in a large bowl. Then add the milk, eggs and honey and stir until everything is well mixed together. Finally, stir in the butter, saving a tablespoon for later. The same goes for about 15 blueberries. All others are stirred into the dough.
Now take the pan out of the oven, reduce the heat to 190 degrees and add the remaining butter to the pan to melt. Brush them on the sides too. Pour the batter into the pan and scatter the remaining blueberries over it.Bake the blueberry breadBake until golden brown, about 30 minutes, then let it cool for 10 to 15 minutes before serving.
