There's something nice and simple about skillet breads. The whole idea has a homey feel to it. One that I like to bake is a corn bread in which I substitute Masa harina for some of the corn meal. Top decoration can include thin cross-section slices of red and green bell peppers, among other things. A quick bread, it's a 'can't fail' sort of venture with a taste just different enough to be interesting. I also make yeast breads in the frying pan.
Anyone else out there dabbling in this method?