How to Make Scottish Pan Bread

Quick pan bread without yeast - this is how it works

Forgot to take care of the side dish? No problem thanks to pan bread! We'll tell you the best recipe for the perfect and quick alternative to bread and Co. - without any yeast.

The simple pan bread tastes good with everything that baguette tastes good with: with salads, with delicious dips, as a side dish for curries - instead of naan bread, as a pita with gyros and tzatziki or with pan-fried dishes. And best of all: you will probably already have all of the ingredients in your pantry.


Pan bread without yeast - Ingredients for 4 pieces:


Pan Bread - Step 1:

Heat the butter in the milk until it melts. Mix the flour with baking powder and add to the milk with the salt. Then knead until a smooth dough is formed. It only takes a few minutes.


Pan Bread - Step 2:

Divide the dough into 4 equal pieces and roll out thinly on a floured work surface. Heat some oil in a pan and fry the pan bread for 1 to 2 minutes on each side. When dough bubbles form, it's time to turn the bread.


Pan Bread - Step 3:

Bake the remaining dough portions in the same way. Lukewarm pan bread tastes particularly good, in the oven at a low temperature, ready-made items can be kept warm until they are all baked.


How to make delicious wraps or pita breads from pan bread

After baking, the pan bread is wonderfully crispy, but can no longer be formed into wraps or filled pita, so here is ours tip: Wrap the ready-baked pan sandwiches in a clean tea towel so that they become soft when they cool down and can be shaped perfectly.

For particularly thin wraps: Just do without the baking powder completely, so the dough does not rise as much when baking in the pan and can be rolled better later.


Pfannenbrot tastes particularly good with it:

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