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Get the Recipe: Naan from The Hot Bread Kitchen Cookbook

credit Jennifer May

Naan may be the paradigm of yeasted flatbreads. Fresh from a tandoor oven and served with curries and roasted meat, this Indian bread is a delicacy. Poor facsimiles made with chemical dough softeners are now available in grocery stores, but naan with a long shelf-life and a long list of ingredients is not the real deal. The yogurt and ghee in this version ensure that the dough is tart and toothsome. Eat naan hot out of the oven if you can.
Excerpt from The Hot Bread Kitchen Cookbook, available now on Amazon, Barnes & Noble, IndieBound and wherever books are sold.

Makes 12 (3 × 6-inch/7.5 × 15 cm) pieces; serves 12

1 teaspoon active dry yeast
¼ cup/55 g water
5 cups minus 2 tablespoons/620 g bread flour, plus more for shaping
1 tablespoon kosher salt, plus more for serving
2 teaspoons sugar
½ teaspoon baking powder
¾ cup/180 g whole milk
¾ cup/180 g plain full-fat yogurt
1 tablespoon ghee or unsalted butter, melted, plus more as needed

1. Stir together the yeast and water in the bowl of a stand mixer fitted with a dough hook. Add the bread flour, salt, sugar, baking powder, milk, yogurt, and 1 tablespoon ghee to the bowl. Mix on low speed until all of the ingredients are combined, about 2 minutes. Increase the speed to medium-high and mix until the dough is smooth and leaves the sides of the bowl clean, about 5 minutes.

2. Coat the inside of a large bowl with some ghee and transfer the dough to it. Cover the bowl with plastic wrap or put the whole bowl into a large plastic bag and let the dough rise at room temperature until it is softer than a firm balloon, is supple, and holds an indentation when pressed lightly, about 2 hours.

3. Transfer the dough to a floured work surface and divide it into 12 equal pieces (each weighing about 3. ounces/100 g). Roll each piece into a ball between the palms of your hands. Cover the dough balls with plastic wrap and let rise at room temperature until they’re softer than firm balloons and hold indentations when pressed lightly, about 1 hour.

4. Put a pizza stone on the lowest rack of the oven and preheat to 500°F/260°C. Let the stone heat up for at least 30 minutes.

5. Working with one naan at a time (keep the rest covered with plastic), gently stretch and lightly press each piece of dough into an oblong shape, measuring about 3 × 6 inches/7.5 × 15 cm.

6. Using the back of a rimmed baking sheet, transfer the naan to the hot pizza stone, fitting as many as you can in a single layer Bake until the edges are dry and the underside is browned, about 2 minutes. Use a large spatula to flip the naan, and bake until the underside is browned, another 2 minutes. Repeat the process with the remaining pieces of dough. Keep the baked ones warm in a towel-lined basket while you bake the rest.

7. Serve the naan warm, spread with ghee and sprinkled with salt, if desired. Any leftovers should be stored in an airtight plastic bag at room temperature. Reheat on both sides in a skillet over medium heat or in a 400°F/205°C oven.
Cookbook Cover

Overnight Challah French Toast

FullSizeRenderThe only thing sweeter than a heart-shaped challah for Valentine’s Day is heart-shaped challah french toast for Valentine’s Day. Read on for our easy overnight recipe:


4 Tbsp butter, melted

3/4 Cup packed light brown sugar
1 Heart challah, scored along the bottom
8 Eggs, slightly beaten
1 Cup whole milk
1 Tbsp vanilla extract
1 Tsp ground cinnamon
1/4 Tsp ground ginger
1/2 Cup pecans, measured then chopped  (optional)
1/2 Cup dried cranberries
1/8 Tsp salt
Maple syrup
Powdered sugar (optional)
1. Beginning the night before, test your heart challah to ensure it fits in a 9×13 pan–or heart-shaped dish if available. If necessary shape tin foil to better secure the loaf. Score the bottom of your challah.

2. In a small bowl combine brown sugar and melted butter and pour on the bottom of your dish.
3. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices. Evenly press the dried cranberries into the top of the challah. You may need to slightly tilt the dish side to side to cover all edges of the challah.
4. Sprinkle chopped pecans over bread slices.
5. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
6. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees.
7. Bake casserole for 30-35 minutes. If top begins to brown too quickly, cover loosely cover loosely with foil.
4. Remove from oven and let it cool slightly before serving. Top with maple syrup and powdered sugar.

Super Bowl Chilaquiles & Tortilla Chips

P1100455Just in time for this Sunday’s Super Bowl, our team is tossing together the perfect ingredients for your snack spread. Friday, January 30th through Sunday, February 1st, find handmade, small batch corn tortilla chips at our Greenmarket locations.

For the more adventurous, we recommend what can only be described as next-level nachos: Mexican chilaquiles. Read on for the recipe, or download the recipe card.

Hot Bread Kitchen’s Chilaquiles:

· 1 lb Tomatillos, washed and husked
· 1 Jalapeño
· 2-3 Cloves of garlic, unpeeled
· 0.5 Cup cilantro leaves (optional)
· Salt
· 1 Package Heritage Corn tortillas, sliced into quarters
· Vegetable oil
· 4 Tbsp crema Mexicana or whole-fat sour cream
· 0.5 Cup crumbled queso fresco or Cotija cheese
· 1 recipe Salsa Verde

1. Prepare the salsa verde:

· Boil tomatillos for 5 minutes and drain.
· Roast jalapeños and garlic for about 20 minutes in 400-degree oven or toaster oven.
· Remove seeds and stem from jalapeño and squeeze garlic from its peel.
· Blend tomatillos, jalapeño, and garlic in food processor or blender until texture is smooth.
·  Add cilantro, if desired, and a generous amount of salt.

2. Heat 1/8” of vegetable oil in a large skillet.
3. Gently fry tortillas until crispy and golden. Remove and drain on a paper towel.
4. In a clean skillet, heat 2 tbsp. of oil and cook salsa for 2-3 minutes.
5. Add tortillas and cook 2-3 minutes more.
6. Garnish with cheese, crema, and cilantro.

Picadillo Turkey Tacos

Picadillo-TurkeyIf you’re anything like us, you relish in Thanksgiving leftovers as much as the main event. Snap up our Heritage Corn Tortillas, and set aside a few extra pumpkin pie spices and choice pieces of turkey for these picadillo turkey tacos, adapted from the New York Times.



  • 1 28-ounce can chopped tomatoes with juice
  • 1 tablespoon canola oil
  • 1 medium onion, finely chopped
  • 2 large garlic cloves, minced
  • 1 pound shredded turkey
  • ¼ teaspoon ground black pepper
  • 1 teaspoon medium-hot chili powder (more to taste)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ cup raisins
  • 1 tablespoon cider vinegar
  •  Salt to taste
  • 1 tart apple, peeled, cored and finely chopped
  • 12 Heritage Corn Tortillas
  • 2 cups shredded cabbage (about 6 ounces)
  •  Salsa and crumbled queso fresco as desired


1. Pulse the canned tomatoes with juice in a food processor fitted with the steel blade until puréed. Set aside.

2. Heat the canola oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Turn the heat up to medium-high and add the shredded turkey. Season to taste with salt and pepper and cook, then stir in the pepper, chili powder, cinnamon, cloves and raisins and stir together for 1 minute.

3. Add the puréed tomatoes, 1 tablespoon of the vinegar and salt to taste, and bring to a simmer. Simmer 15 minutes over medium-low heat, stirring often. Add the apple, and continue to simmer for 10 minutes, or until the mixture is thick and meaty. Taste and adjust the seasoning.

4. Cover the cabbage with cold water and let sit for 5 minutes. Drain and spin dry.

5. Warm a dry skillet over high heat. Place tortillas in the pan one at a time and heat for 30 seconds on each side until pliable. Spoon the picadillo onto each one. Top with shredded cabbage, garnish with salsa and crumbled queso fresco if desired, and serve.

Challah Bread Pudding with Cinnamon and Fresh Berries

It hasn’t been happening very often this spring, but occasionlly we have a few breads leftover at the end of a market day for the staff to happily take home.

We have become creative about using bread, but last week may have hit upon the biggest success yet: Creamy Challah Bread Pudding with cinnamon served with fresh berries and vanilla ice cream.  This is a great way to use day-old challah, but is so good that I would suggest walking by  Hot Bread Kitchen’s booth at Union Square to pick up an extra loaf so that you can make this delicious dessert on Wednesday.

Hot Bread Kitchen Challah Bread Pudding

3 cups whole milk

1/4 cup butter

1 1/2 tsp. cinnamon

1/2 cup sugar

1 loaf Hot Bread Kitchen Challah

3 eggs

1 pint strawberries, blueberries and/or blackberries

1. Preheat oven to 350F and  grease an 8-inch oven-safe pan with a little butter and beat eggs.

2. Warm milk, butter, cinnamon, sugar and pinch of salt.

3. Slice Challah and rip slices into bite-size pieces.

4.  Place bread in the pan.  Pour milk mixture over bread and let sit for 5 minutes, stirring gently to make sure that all bread is coated.

5. Pour the eggs over the mixture and mix.  Sprinkle with a little more sugar and cinnamon.

6.  Bake for 40 minutes until the mixture is near solid.  If you like it well-browned, place under the broiler for an additional 30 seconds.

7.  Wash and chop berries.

8.  Serve portions of warm challah pudding  in a small bowl with vanilla ice cream and berries on top.

Sephardic Challah Croutons

  • ½ loaf of Sephardic Challah, cubed
  • 1 bunch bitter greens such as Arugula or watercress
  • ¼ cup + 2 tbsp. olive oil
  • juice of one lemon
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  1. Sauté bread cubes in a pan with 2 tbsp. olive oil over medium-low heat.
  2. Meanwhile, whisk together the remaining ¼ cup olive oil, lemon juice, and garlic.
  3. Once croutons are crisp and golden-brown, toss together with greens and lemon vinegarette.
  4. Add salt and pepper to taste.

Saxelby Cheesemongers’ Hot Bread Kitchen Quesadillas

What a perfect combination! Try this quick and easy quesadilla recipe by Saxelby Cheesemongers, located in the Essex Street Market.

  • 1 tbsp. butter
  • 1/2 lb of melty cheese of your choosing (we picked Russo’s Raclette)
  • 1 package Hot Bread Kitchen Corn Tortillas

TIP: The best way to make quesadillas is with two tortillas—assemble like a sandwich

  1. Slice cheese and assemble quesadillas
  2. Melt butter in a heavy bottom skillet over medium high heat
  3. Once butter foams, place quesadilla in pan and cook for 2 mins on each side until cheese is bubbly
  4. Serve the quesadillas and save the melted cheese bits in the pan for you!

Hot Bread Kitchen’s White Bean Hummus

Looking for a tasty and healthy snack made in less than five minutes? Our version of hummus is made with white beans instead of chickpeas. Great with lavash crackers!

  • 1lbs dried beans, soaked and cooked until soft or 1- 16oz can of white beans or
  • 1 cloves of garlic
  • 1tbs fresh lemon juice
  • ½ bunch chopped Italian parsley
  • Extra virgin olive oil, salt and paper to taste
  1. Drain and rinse white beans
  2. Mince garlic with salt
  3. Add beans and lemon juice and puree until smooth
  4. Add parsley
  5. Serve with HBK Lavash!

Salsa Verde

This makes a simple and delicious topping for HBK flautas, tacos, or quesadillas.

  • 1 lb tomatillos, washed and husked
  • 1 jalapeño
  • 2-3 cloves of garlic, unpeeled
  • ½ cup cilantro leaves (optional)
  • salt
  1. Boil tomatillos for 5 minutes and drain.
  2. Roast jalapeños and garlic for about 20 minutes in 400-degeree oven or toaster oven.
  3. Remove seeds and stem from jalapeño and squeeze garlic from its peel.
  4. Blend tomatillos, jalapeño, and garlic in food processor or blender until texture is smooth.
  5. Add cilantro, if desired, and a generous amount of salt.


A great way to use leftover tortillas

  • 1 package HBK tortillas, sliced into quarters
  • 1 recipe Salsa Verde (above)
  • Vegetable oil
  • 4 tbsp. Crema Mexicana or whole-fat sour cream
  • ½ cup crumbled Queso Fresco or Cotija cheese
  • Cilantro leaves (for garnish)
  1. Heat 1/8” of vegetable oil in a large skillet.
  2. Gently fry tortillas until crispy and golden. Remove and drain on a paper towel.
  3. In a clean skillet, heat 2 tbsp. of oil and cook salsa for 2-3 minutes.
  4. Add tortillas and cook 2-3 minutes more.
  5. Garnish with cheese, Crema and cilantro