No oven, no problem: 11 fab frypan bread recipes

All of these breads are cooked in a frying pan, and many of them are fast and simple, meaning you can have bread on the table in a jiffy. There's even a cook-from-frozen flatbread!

Johnny cakes

Johnny cakes are like little pan-fried dampers, simply made with flour water and oil or butter. Serve them up with curries and stews - like the curried sausages in Brooke Boney's recipe, shared on The Cook Up - or split them open and top with butter and golden syrup, or whatever toppings you fancy.

Fried Italian flatbreads with sweet and spicy tomato

Arvoltolo con pomodorini  are delicious fresh from the pan. Light, golden brown, bubbled and blistered, these flatbreads are perfect with a sweet and slightly spicy tomato topping.

Bolani

Bolani is a traditional Afghan stuffed flatbread, commonly pan-cooked, that is usually filled with a mixture of vegetables. This version, made with a yeasted dough, is filled with a potato, onion and chive mixture.

Cook-from-frozen flatbreads

These simple flatbreads, made with wholemeal self-raising flour and yoghurt can be shaped and frozen, then cooked straight from the freezer. They can be cooked in a pan or on a barbecue. Use them with all kinds of meals or as a base for the spiced egg and tomato topping shown below, which is a great recipe for using up leftover dal or curry!

Blueberry skillet scones with lemon glaze

Skillet scones are a take on Irish soda farls, the traditional quick-cooking breads made on a griddle. They’re crisp and dry on the outside but soft and dense in the centre, and are delicious with a smear of jam or butter served alongside coffee or tea. You can use the same recipe to make a savoury version with grated cheese and scallions.

Farata (Mauritian flatbread)

These flatbreads use just four ingredients: Flour, salt, ghee and water. Pieces of the dough are rolled, brushed with ghee and folded, with the steps repeated several times to create texture and flavour. The flatbreads are quickly cooked in a frying pan til golden brown and slightly puffed.

Paratha flatbreads with raita

These Indian flatbreads also get several folds, creating their triangular shape. Cooking in a chargrill pan gives the the distinctive grill marks, but you can also cook them in any heavy-bottomed frying pan.

Mozzarella and kimchi frypan bread

These stuffed breads could be your new weeknight favourite. A simple flour, butter and milk dough is stuffed with kimchi, Japanese mayo and mozzarealla, then cooked in a pan, turning partway through, until golden on both sides.

Fried bread with sesame tofu and spiced onions

The crisp pan-fried bread round serves as the base for a feast of flavours coming together on top. Simon Toohey uses the oven for the onions in the topping but you could top these pan-fried beauties with anything you like.

Georgian cheese bread (imeruli khachapuri)

Khachapuri is a traditional Georgian flatbread, typically filled with cheese and shaped into a round, or boat-shaped form. Here a dough enriched with yoghurt and egg is stuffed with a mixture of mozzarealla and feta, then pan-cooked til cooked. Delicious paired with a walnut and spinach salad.

Umbrian flatbreads (torta al testo)

Lightly leavened with bicarb soda and flavoured with pecorino, these pan-fried Italian flatbreads are delicious stuffed with a mix of cooked radicchio, sausage and fontina.