Cheddar Herb Skillet Bread
Cheese powder, sea salt, and a medley of herbs provide herbaceous cheesy flavor to this moist skillet bread. Great for a side served with soups, chili, stew, and more, this bread is made quickly and easily without kneading or the use of an oven!
1 tsp. Rosemary Basil Sea Salt
1 Tbsp. Italian Herb Spice Blend
2 Tbsp. Organic Extra Virgin Olive Oil
2 tsp. baking powder
ADD 1 cup water. Using a rubber spatula, mix until well-blended (should look like lumpy pancake batter).
COAT the entire bottom of a 10-inch non-stick skillet with Organic Extra Virgin Olive Oil and pour dough into skillet. Shake skillet to evenly cover bottom with dough (wet hands with water and pat dough out to the sides if needed).
TURN heat on to medium and drizzle 2 Tbsp. water around edge of pan. When water and oil around edge begins to sizzle or bubble, cover with a lid.
LOWER heat to medium-low and allow to cook/steam for 10 mins., checking bottom of dough halfway through (don't worry, the dough will look weird at this point, but that's ok). When dough has slightly risen and underside is golden brown, flip over, cover and continue to cook 5 mins. more or until bread is golden brown.
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