Cast Iron Skillet Bread

written by Claire Tammaro

I have not calculated the WW points on this, but if I could guess, I’d say four points a slice (if you cut it like a pie).

You’re going to need a cast iron skillet for this! If you have not used your cast iron in the oven you NEED TO!

Ingredients:

I packet of dry active yeast

2 cups of warm water

1/2 tbsp of KOSHER salt

4 Cups of self rising flour

Fresh Rosemary

Olive oil ( I use about 2 TBSP total)

 

How to:

Take packet of yeast and mix with warm water.

Add one cup of flour, use a wooden spoon to stir. Once that is mixed together slowly add the rest of the flour while continuing to mix. You’ll want to add each cup at a pace so the dough doesn’t dry out. I usually end up mixing with my hands it makes it much easier! FYI its sticky but should resemble dough. Leave in bowl and put a towel on top for 1 hour and let rise (do this on the counter, do not refrigerate).

While bread is rising, take olive oil and grease the cast iron skillet.

After the hour is up,  take dough into hands, add to cast iron skillet. Spread out and smoosh into a disc. Cover with towel and let sit another 30 mins.

Preheat oven 400

After the 30 mins, remove towel and cut an X on the top of the dough. Sprinkle sea salt, olive oil, and fresh rosemary on top.

Bake about 30 mins or until golden brown.

Let sit to cool and slice like a pie!

 

ENJOY!

 

 

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