This recipe is a wonderful go-to when you want fresh, homemade bread without the fuss of yeast or long rising times. The soft, tangy dough is made with simple ingredients you likely have on hand, and the addition of cooked onions and sesame seeds brings a savory, aromatic twist. It cooks quickly in a skillet, making it perfect for a cozy breakfast or a simple snack. The texture strikes a nice balance between tender and slightly chewy, while the toasted sesame seeds add a delightful crunch on top. If you’ve ever wanted to make bread with minimal ingredients but maximum flavor, this onion and sesame pan bread fits the bill beautifully. For a slightly different take on quick and easy bread, you might also enjoy the technique used in the 2-ingredient sesame bread without flour or yeast, which pairs well with this recipe.
Why You’ll Love This Recipe
- Uses common pantry ingredients and yogurt as the natural leavening agent
- No yeast or kneading required, perfect for beginner bakers or busy days
- Savory flavor from caramelized onions and nutty sesame seeds
- Cooked quickly in a skillet with no oven needed
- Soft inside with a golden, lightly crisp crust that’s very satisfying
- A great base recipe that’s easy to customize with herbs or spices
Ingredients
- 2 cups (250 g) self-rising flour
- 1 cup (240 ml) plain yogurt
- 1 small onion, finely chopped and cooked until soft
- 2 tablespoons (20 g) sesame seeds, divided
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon (3 g) salt
Ingredient Notes
Self-rising flour already contains baking powder and salt, which works perfectly here and eliminates the need for yeast. If you don’t have self-rising flour, you can easily make your own by mixing 2 cups of all-purpose flour with 3 teaspoons baking powder and 1/2 teaspoon salt. The plain yogurt adds moisture and a gentle tang, helping create a soft crumb without needing yeast or long proofing times. Cooked onion softens the flavor and sweetness, blending into the dough to keep every bite interesting. Toasted sesame seeds add aroma and texture, with half mixed into the dough and half sprinkled on top for a beautiful finish.
Kitchen Tools Needed
- Nonstick 10-inch skillet or frying pan
- Mixing bowl
- Wooden spoon or spatula
- Knife and chopping board for the onion
- Plate or spatula for flipping the bread
Step-by-Step Instructions
- Heat a small pan over medium heat and add a teaspoon of olive oil. Add the finely chopped onion and cook gently until soft and translucent, about 5-7 minutes. Set aside to cool slightly.
- In a mixing bowl, combine the self-rising flour, yogurt, cooked onions, 1 tablespoon of sesame seeds, and salt. Stir to form a soft dough. It should be pliable but not too sticky—if it’s too sticky, sprinkle in a little more flour.
- Heat 1 tablespoon of olive oil in a 10-inch nonstick skillet over low heat. This slow cooking helps the bread cook evenly without burning.
- Press the dough evenly into the skillet, shaping it into a round about 1/2-inch (1.25 cm) thick. Sprinkle the remaining tablespoon of sesame seeds on top, gently pressing them down so they stick.
- Cover the skillet with a lid to trap steam and cook for 10-12 minutes. The underside should turn golden brown and smell toasty.
- Carefully slide the bread onto a plate, then flip it back into the skillet to cook the other side. Cover again and cook for another 8-10 minutes until the bread feels cooked through and springs back lightly when pressed.
- Remove from heat and let it cool for a few minutes before slicing. This allows the crumb to set and makes cutting easier.
Pro Tips
- Don’t rush the cooking—low and slow is key to get a golden crust without burning.
- Make sure the onions are fully cooled before adding to the dough to avoid starting to cook the flour prematurely.
- Press the dough firmly into the skillet to avoid air pockets and encourage even cooking.
- If your kitchen is humid, you might need slightly less yogurt; adjust by feel.
- For an extra flavor boost, add fresh herbs like thyme or za’atar to the dough.
Common Mistakes
- Using high heat, which can burn the bread before it cooks through
- Not covering the skillet, which leads to uneven cooking and a dry crust
- Adding too much yogurt, resulting in a sticky or gummy dough
- Skipping the resting time after cooking and slicing immediately—this causes crumb to tear
- Failing to cook onions until soft, which can cause overly strong or harsh onion flavor
Variations
- Add finely chopped fresh herbs like rosemary, parsley, or chives into the dough for a fresh twist.
- Mix in some grated cheese, such as sharp cheddar or parmesan, before cooking to create a cheesy bread.
- Use caramelized onions instead of just cooked onions for a sweeter, deeper flavor.
- Substitute sesame seeds with nigella seeds or poppy seeds for a different nutty note.
Serving Suggestions
This bread is lovely warm or at room temperature. Serve it alongside a bowl of soup, a fresh salad, or as a base for open-faced sandwiches. It also pairs beautifully with dips like hummus, baba ganoush, or tzatziki. The subtle onion flavor complements Mediterranean and Middle Eastern dishes especially well.
Storage Instructions
Store any leftovers tightly wrapped in foil or in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 1 month. Thaw at room temperature before reheating.
Reheating Tips
To refresh the bread, warm it gently in a skillet over low heat for 2-3 minutes per side, or microwave it for 15-20 seconds wrapped in a damp paper towel to avoid drying out.
Nutrition Estimate (per serving, assuming 6 servings)
- Calories: 180
- Protein: 5 g
- Carbohydrates: 28 g
- Fat: 5 g
Recipe Summary
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Cuisine: Easy homemade bread
Course: Bread / Side
Calories: 180 per serving
Frequently Asked Questions
Can I use regular all-purpose flour instead of self-rising?
Yes, just add 3 teaspoons baking powder and 1/2 teaspoon salt to 2 cups all-purpose flour to make your own self-rising flour substitute.
Can I skip cooking the onions?
Cooking the onions softens their flavor and moisture, avoiding raw bites or dough imbalance, so it’s best not to skip this step.
What if my dough is too sticky?
Add small amounts of flour a tablespoon at a time until the dough is soft but not overly sticky.
Can I make this bread vegan?
You can try substituting the yogurt with a thick plant-based yogurt. The texture and flavor might change slightly but should still work.
Is this bread suitable for freezing?
Yes, wrap cooled bread tightly and freeze for up to 1 month. Thaw before reheating.
For a quick and simple alternative focusing on yogurt as the base without kneading, check out the 3-minute yogurt bread without kneading and shaping recipe, which offers a different approach to making fast, delicious bread at home.
