Two-Ingredient Skillet Bread (Ho Cake)
Two‑Ingredient Skillet Bread (Ho Cake) is a easy American recipe that serves 3. 293 calories per serving. Recipe by Silas David Douglas on YouTube.
Prep: 10 min | Cook: 12 min | Total: 27 min
Cost: $0.65 total, $0.22 per serving
Ingredients
- 2 cups Self‑rising flour (All‑purpose flour with baking powder and salt already mixed)
- 0.75 cup Water (Add gradually; you may need a little more or less to reach a thick, slightly sticky biscuit‑dough consistency)
- 1 tablespoon Vegetable oil (for skillet) (Just enough to lightly coat the skillet and help browning)
Instructions
Gather Ingredients & Tools
Measure 2 cups of self‑rising flour and have water, oil, and all equipment ready.
Time: PT2M
Combine Flour and Water
Place the flour in the mixing bowl. Add water a little at a time, stirring with a wooden spoon until a shaggy dough forms. If the dough is too wet, sprinkle a bit more flour; if too dry, add a splash more water.
Time: PT5M
Shape the Dough
Flour your hands lightly, turn the dough into a ball, then pat it into a ½‑inch‑thick disc roughly the size of your skillet.
Time: PT2M
Preheat Skillet
Place the cast‑iron skillet over medium heat and let it warm for about 3 minutes. The surface should be hot but not smoking.
Time: PT3M
Temperature: Medium heat (≈350°F surface)
Add Oil
Add 1 tablespoon of oil to the skillet and swirl to coat the bottom thinly.
Time: PT30S
Cook First Side
Place the dough disc in the skillet. Cook uncovered for 2‑3 minutes until the bottom is golden brown.
Time: PT3M
Temperature: Medium heat (≈350°F)
Steam the Top
Cover the skillet with its lid and let steam cook the top for another 2 minutes.
Time: PT2M
Temperature: Medium heat
Flip and Cook Other Side
Remove the lid, flip the bread with a spatula, and cook the other side for 2‑3 minutes until golden.
Time: PT3M
Temperature: Medium heat
Final Quick Flip (Optional)
For an extra crisp crust, flip once more and cook 1 minute per side.
Time: PT1M
Temperature: Medium heat
Rest & Slice
Transfer the bread to a plate, let rest 2 minutes, then cut into wedges with a knife.
Time: PT2M
Serve
Serve warm with maple or cane syrup and a cup of coffee, or enjoy plain.
Time: PT1M
Nutrition Facts
- Calories
- 293
- Protein
- 8 g
- Carbohydrates
- 55 g
- Fat
- 2 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, low-calorie, low-fat
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Self‑rising flour: All‑purpose flour + 1.5 tsp baking powder + 0.5 tsp salt per cup
- Instead of Water: Milk (for richer flavor)
- Instead of Vegetable oil (for skillet): Canola oil, Butter (adds flavor)
Equipment Needed
- Mixing bowl
- Measuring cup
- Wooden spoon or spatula
- Cast iron skillet (6‑8 inch)
- Lid for skillet
- Spatula (for flipping)
- Knife
- Plate (for serving)
Critical Steps — Do Not Skip
- Achieving the correct dough consistency (thick but slightly sticky)
- Preheating the skillet to medium heat before adding the dough
- Cooking each side until a deep golden crust forms without burning
Chef Tips from the Video
- For extra flavor, substitute half the water with milk or add a pinch of sugar.
- If you like a crispier crust, brush the top with a little melted butter just before the final flip.
Troubleshooting
Dough is too sticky and spreads in the skillet
Add a little more self‑rising flour until the dough can be handled and holds its shape.
Bread stays pale and doesn’t develop a crust
Make sure the skillet is fully preheated and the heat is medium; add a thin layer of oil if needed.
Bread burns before the interior cooks through
Lower the heat slightly and cover with a lid to trap steam, allowing the interior to finish cooking.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep up to 2 days.
Freezer: Wrap in foil then place in a freezer bag; up to 1 month.
Room temperature: Store in a covered container; best within 1 day.
Make-Ahead Tips
- The dough can be mixed up to 30 minutes ahead; keep covered at room temperature and give it a quick knead before cooking.
Last updated: August 21, 2026
