Flat Skillet Cornmeal Bread ( Bolo da Sertã)

My mom made this bread almost every single week. It was just part of life in our house — no yeast, no oven, no fuss. This Flat Skillet Cornmeal Bread recipe, known in Portuguese as Bolo da Sertã, is one of the most traditional and practical breads you will find in a Portuguese kitchen. Everything comes together quickly, and it all happens in a cast iron skillet right on the stovetop.

What is Flat Skillet Cornmeal Bread?

Bolo da Sertã is a traditional Portuguese flatbread made with white corn flour and cooked entirely in a cast iron skillet — no oven required. The name comes from “sertã,” the Portuguese word for a flat, heavy pan. Unlike Pão de Milho, which uses yeast and bakes in the oven, this bread relies on baking powder and skillet heat to cook through. The result is a dense, slightly crisp round with a soft interior — the kind of bread that belongs on the table alongside kale soup, a boiled dinner, or grilled fish. It is humble, fast, and deeply satisfying.

How to Make This Recipe

This Flat Skillet Cornmeal Bread recipe comes together in minutes. You mix the white corn flour, all-purpose flour, sugar, salt, and baking powder in a bowl, then add boiling water slowly until the dough holds together — not too dry, not too wet. Divide into three equal portions, pat each one flat, and let them rest briefly. Heat your cast iron skillet without any oil or butter — dust it with flour instead. Cook each round on low to medium heat, turning frequently so it cooks through without burning. Test with a toothpick in the center; it should come out dry.

Tips for the Best Flat Skillet Cornmeal Bread

• Use white corn flour, not cornmeal — the texture is completely different and cornmeal will not give you the right result.
• Add the boiling water slowly and adjust as you go — the dough should feel soft but holdable, not sticky.
• Do not grease the skillet — dust it with flour instead, which is the traditional method and prevents sticking without making the crust greasy.
• Keep the heat low to medium after you place the bread in — too high and the outside burns before the inside cooks through.
• Turn the bread frequently; this is not a set-it-and-forget-it situation.
• A toothpick inserted in the center should come out dry when it’s done.
• A good cast iron skillet is essential for this recipe — it holds and distributes heat evenly in a way no other pan can match.

For this recipe, a quality cast iron skillet makes all the difference. I recommend this Lodge cast iron skillet from Amazon — it is what I use and it will last a lifetime.

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Serving and Storing

Serve Bolo da Sertã warm, straight from the skillet. It pairs perfectly with kale soup, a boiled dinner, or alongside grilled fish. Store leftovers wrapped at room temperature for up to two days. Reheat in a dry skillet over low heat for a few minutes per side to bring back the texture.

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Love Portuguese breads? Try my Portuguese Corn Bread / Pão de Milho for a yeast-based oven loaf, or my Portuguese Corn Bread Stuffing for a savory way to use leftover cornbread.