Cast Iron Skillet Breads
September 01, 2016
Cast Iron Skillet Bread is number No.1 on our TOP 10 Breads list at the moment. They are irresistible!
The first batch of dough was eaten by my family before I had a chance to take all the photos I needed for the blog. "I can't help myself!" was the answer, when I tried to save some.
I use a cast iron skillet and a stove, but you can make the breads on a grilling stone over an open fire too.
12 pcs.
4 dl (400 g) skimmed milk
(12 g) fresh yeast
1 tbsp sugar
1 tsp salt
1 tsp coriander seeds, crushed
0,5 dl (0,2 cup, US) melted butter
9-10 dl (600-650 g) wheat flour
butter
Dissolve yeast, sugar and salt in lukewarm milk. Stir in crushed coriander seeds and melted butter. Gradually mix in the flour and knead the dough for 5 minutes.
Cover the bowl with a tea towel and let rise for an hour or so.
Turn the dough out onto a floured surface and knead about 3 minutes. Roll the dough into a rope and cut it into 12 equal pieces. Shape each piece into a ball.
Cover with the tea towel and let rise for 30 minutes.
Heat a cast iron skillet (or a grilling stone) over medium heat. Working with one ball at a time, flatten it into a disc until it is about ¼ inch thick. Place the dough onto the hot skillet and cook for 4 minutes per side. Stack on top of each other and brush one side with butter.
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