Naan is one of the simplest bread recipes you could make. There is no kneading, and after a short rise, you simply divide, roll, and griddle. The dough is so soft and tender thanks to yogurt, and a brush of melted butter out of the skillet makes them completely irresistible!
There are many ways to make naan, but after experimenting with various recipes, I discovered I preferred the simplest, made with only five ingredients: flour, salt, instant yeast, yogurt, and water. The inclusion of yogurt is imperative not only for imparting a subtle tang but also for lending a tender texture. Ingredients such as oil, eggs, baking powder, and baking soda are simply unnecessary.
The process is simple, too: the no-knead dough comes together quickly, rises in just over an hour, and rolls out easily after being portioned. Originating from the Indian subcontinent, naan traditionally is cooked in a tandoor (clay oven), but for this small batch, you can use your stovetop and a hot skillet. Each naan cooks in under 2 minutes.
PS: Easy, Homemade Pita Bread Recipe
How to Make Naan, Step by Step
Combine 2 cups flour, 1 teaspoon instant yeast, and 1 teaspoon kosher salt in a large bowl. As always, a digital scale is best for measuring. (Weight measurements included in the recipe)
Combine 1/2 cup Greek yogurt with 1/2 cup + 2 tablespoons boiling water.
Pour the liquid into the dry ingredients, and stir with a spatula to form a ball. You’ll likely need to knead with your hands for about a minute to get the dough to come together (see video for guidance.)
Cover the bowl and let it rise in a warm spot for about an hour and 15 minutes, or until the dough looks slightly puffed.
Turn the dough out onto a floured work surface.
Divide the dough into 4 portions.
Ball each one up.
Roll each into an 8- or 9-inch round.
Heat a cast-iron skillet over high heat till it’s very, very hot. Place one round in, cover, and cook for 1 minute. Uncover, flip, and cook for 30 seconds.
Brush each round with melted butter once it is out of the pan.
Stack the cooked, buttered naan on a plate or platter and cover with a towel till ready to serve.
Friends, these are sooooo yummy ….
Description
Naan is one of the simplest bread recipes you could make. There is no kneading, and after a short rise, you simply divide, roll, and griddle. The dough is so soft and tender thanks to yogurt, and a brush of melted butter out of the skillet makes them completely irresistible!
Notes:
- As always, for best results, use a digital scale .
- To create a warm spot for your dough to rise: Preheat your oven for 1 minute, then shut it off. Note: Any temperature is fine, but the oven is only on for 1 minute total. You don’t, for example, want to get your oven up to 350ºF and let it heat there for a minute. The oven will likely not rise about 100ºF. You just want a cozy, draft-free spot for your bread to rise.
- Notes for making dough ahead of time: Once the dough is mixed, pour a thin layer of oil over top and turn the dough to coat. Cover bowl, stick in the fridge, and keep it there till about an hour before you are ready to bake the following day. Divide the dough, ball it up, and let it rest for about an hour before rolling out.
- Interestingly, the weight of the flour and the weight of the liquid (water + yogurt), are identical here: 256 g each . I suspect, if you use buttermilk or regular yogurt as long as you keep the total weight of the liquid close to 256 g, the naan will turn out just fine.
For the naan:
- 2 cups ( 256 g ) all-purpose flour
- 1 teaspoon ( 5 g ) kosher salt
- 1 teaspoon ( 4 g ) instant yeast
- ½ cup + 2 tablespoons ( 136 g ) boiling water
- ½ cup ( 120 g ) Greek yogurt
For Finishing:
- 2 tablespoons melted butter, for brushing (I use salted)
- In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl or a liquid measure, stir or whisk together the water and yogurt. Add the yogurt mixture to the flour mixture and stir to combine with a spatula. When the mixture becomes too stiff, knead with your hands for about a minute or until the flour is incorporated and you have a sticky, wet ball. Cover with a towel or cloth bowl cover, and let rise in a warm spot for 1 to 1.25 hours. (See notes above for creating warm spot. See notes above for making dough ahead of time.)
- Turn dough out onto a lightly floured work surface. Divide into 4 equal portions, then shape each into a ball. Let rest for 5 minutes.
- Heat a large skillet (something like cast iron is great) over high heat. You want it very, very hot. Using a rolling pin dusted in flour, roll one ball into a thin large round or oval (8- to 9-inches in diameter, roughly), using flour as needed to prevent sticking. Repeat with another round. (I like to start with 2 rounds rolled out; then I roll the remaining 2 while the first 2 are cooking.)
- When the skillet is very hot, transfer rolled out round, dusting off excess flour if possible, to the skillet. Cover. Cook for 1 minute. Close to the end of the minute, you’ll hear the pan hissing a bit … this is a good sign. Flip, and cook for another 30 seconds uncovered. Transfer to a plate and brush the top lightly with melted butter.
- Repeat this process with the remaining dough balls. You may have to adjust the heat as you go. If too much flour is burning in the skillet, turn it off, carefully wipe it out with a dish cloth, then crank the heat back up. As the naan emerge from the skillet, stack them on top of one other in a shallow bowl or plate. Cover with a tea towel to keep warm.
- Prep Time: 1 hour 45 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Yeast
- Cuisine: Indian
Naan is one of the simplest bread recipes you could make. There is no kneading, and after a short rise, you simply divide, roll, and griddle. The dough is so soft and tender thanks to yogurt, and a brush of melted butter out of the skillet makes them completely irresistible!
There are many ways to make naan, but after experimenting with various recipes, I discovered I preferred the simplest, made with only five ingredients: flour, salt, instant yeast, yogurt, and water. The inclusion of yogurt is imperative not only for imparting a subtle tang but also for lending a tender texture. Ingredients such as oil, eggs, baking powder, and baking soda are simply unnecessary.
The process is simple, too: the no-knead dough comes together quickly, rises in just over an hour, and rolls out easily after being portioned. Originating from the Indian subcontinent, naan traditionally is cooked in a tandoor (clay oven), but for this small batch, you can use your stovetop and a hot skillet. Each naan cooks in under 2 minutes.
PS: Easy, Homemade Pita Bread Recipe
How to Make Naan, Step by Step
Combine 2 cups flour, 1 teaspoon instant yeast, and 1 teaspoon kosher salt in a large bowl. As always, a digital scale is best for measuring. (Weight measurements included in the recipe)
Combine 1/2 cup Greek yogurt with 1/2 cup + 2 tablespoons boiling water.
Pour the liquid into the dry ingredients, and stir with a spatula to form a ball. You’ll likely need to knead with your hands for about a minute to get the dough to come together (see video for guidance.)
Cover the bowl and let it rise in a warm spot for about an hour and 15 minutes, or until the dough looks slightly puffed.
Turn the dough out onto a floured work surface.
Divide the dough into 4 portions.
Ball each one up.
Roll each into an 8- or 9-inch round.
Heat a cast-iron skillet over high heat till it’s very, very hot. Place one round in, cover, and cook for 1 minute. Uncover, flip, and cook for 30 seconds.
Brush each round with melted butter once it is out of the pan.
Stack the cooked, buttered naan on a plate or platter and cover with a towel till ready to serve.
Friends, these are sooooo yummy ….
Description
Naan is one of the simplest bread recipes you could make. There is no kneading, and after a short rise, you simply divide, roll, and griddle. The dough is so soft and tender thanks to yogurt, and a brush of melted butter out of the skillet makes them completely irresistible!
Notes:
- As always, for best results, use a digital scale .
- To create a warm spot for your dough to rise: Preheat your oven for 1 minute, then shut it off. Note: Any temperature is fine, but the oven is only on for 1 minute total. You don’t, for example, want to get your oven up to 350ºF and let it heat there for a minute. The oven will likely not rise about 100ºF. You just want a cozy, draft-free spot for your bread to rise.
- Notes for making dough ahead of time: Once the dough is mixed, pour a thin layer of oil over top and turn the dough to coat. Cover bowl, stick in the fridge, and keep it there till about an hour before you are ready to bake the following day. Divide the dough, ball it up, and let it rest for about an hour before rolling out.
- Interestingly, the weight of the flour and the weight of the liquid (water + yogurt), are identical here: 256 g each . I suspect, if you use buttermilk or regular yogurt as long as you keep the total weight of the liquid close to 256 g, the naan will turn out just fine.
For the naan:
- 2 cups ( 256 g ) all-purpose flour
- 1 teaspoon ( 5 g ) kosher salt
- 1 teaspoon ( 4 g ) instant yeast
- ½ cup + 2 tablespoons ( 136 g ) boiling water
- ½ cup ( 120 g ) Greek yogurt
For Finishing:
- 2 tablespoons melted butter, for brushing (I use salted)
- In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl or a liquid measure, stir or whisk together the water and yogurt. Add the yogurt mixture to the flour mixture and stir to combine with a spatula. When the mixture becomes too stiff, knead with your hands for about a minute or until the flour is incorporated and you have a sticky, wet ball. Cover with a towel or cloth bowl cover, and let rise in a warm spot for 1 to 1.25 hours. (See notes above for creating warm spot. See notes above for making dough ahead of time.)
- Turn dough out onto a lightly floured work surface. Divide into 4 equal portions, then shape each into a ball. Let rest for 5 minutes.
- Heat a large skillet (something like cast iron is great) over high heat. You want it very, very hot. Using a rolling pin dusted in flour, roll one ball into a thin large round or oval (8- to 9-inches in diameter, roughly), using flour as needed to prevent sticking. Repeat with another round. (I like to start with 2 rounds rolled out; then I roll the remaining 2 while the first 2 are cooking.)
- When the skillet is very hot, transfer rolled out round, dusting off excess flour if possible, to the skillet. Cover. Cook for 1 minute. Close to the end of the minute, you’ll hear the pan hissing a bit … this is a good sign. Flip, and cook for another 30 seconds uncovered. Transfer to a plate and brush the top lightly with melted butter.
- Repeat this process with the remaining dough balls. You may have to adjust the heat as you go. If too much flour is burning in the skillet, turn it off, carefully wipe it out with a dish cloth, then crank the heat back up. As the naan emerge from the skillet, stack them on top of one other in a shallow bowl or plate. Cover with a tea towel to keep warm.
- Prep Time: 1 hour 45 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Yeast
- Cuisine: Indian
Naan is one of the simplest bread recipes you could make. There is no kneading, and after a short rise, you simply divide, roll, and griddle. The dough is so soft and tender thanks to yogurt, and a brush of melted butter out of the skillet makes them completely irresistible!
There are many ways to make naan, but after experimenting with various recipes, I discovered I preferred the simplest, made with only five ingredients: flour, salt, instant yeast, yogurt, and water. The inclusion of yogurt is imperative not only for imparting a subtle tang but also for lending a tender texture. Ingredients such as oil, eggs, baking powder, and baking soda are simply unnecessary.
The process is simple, too: the no-knead dough comes together quickly, rises in just over an hour, and rolls out easily after being portioned. Originating from the Indian subcontinent, naan traditionally is cooked in a tandoor (clay oven), but for this small batch, you can use your stovetop and a hot skillet. Each naan cooks in under 2 minutes.
PS: Easy, Homemade Pita Bread Recipe
How to Make Naan, Step by Step
Combine 2 cups flour, 1 teaspoon instant yeast, and 1 teaspoon kosher salt in a large bowl. As always, a digital scale is best for measuring. (Weight measurements included in the recipe)
Combine 1/2 cup Greek yogurt with 1/2 cup + 2 tablespoons boiling water.
Pour the liquid into the dry ingredients, and stir with a spatula to form a ball. You’ll likely need to knead with your hands for about a minute to get the dough to come together (see video for guidance.)
Cover the bowl and let it rise in a warm spot for about an hour and 15 minutes, or until the dough looks slightly puffed.
Turn the dough out onto a floured work surface.
Divide the dough into 4 portions.
Ball each one up.
Roll each into an 8- or 9-inch round.
Heat a cast-iron skillet over high heat till it’s very, very hot. Place one round in, cover, and cook for 1 minute. Uncover, flip, and cook for 30 seconds.
Brush each round with melted butter once it is out of the pan.
Stack the cooked, buttered naan on a plate or platter and cover with a towel till ready to serve.
Friends, these are sooooo yummy ….
Description
Naan is one of the simplest bread recipes you could make. There is no kneading, and after a short rise, you simply divide, roll, and griddle. The dough is so soft and tender thanks to yogurt, and a brush of melted butter out of the skillet makes them completely irresistible!
Notes:
- As always, for best results, use a digital scale .
- To create a warm spot for your dough to rise: Preheat your oven for 1 minute, then shut it off. Note: Any temperature is fine, but the oven is only on for 1 minute total. You don’t, for example, want to get your oven up to 350ºF and let it heat there for a minute. The oven will likely not rise about 100ºF. You just want a cozy, draft-free spot for your bread to rise.
- Notes for making dough ahead of time: Once the dough is mixed, pour a thin layer of oil over top and turn the dough to coat. Cover bowl, stick in the fridge, and keep it there till about an hour before you are ready to bake the following day. Divide the dough, ball it up, and let it rest for about an hour before rolling out.
- Interestingly, the weight of the flour and the weight of the liquid (water + yogurt), are identical here: 256 g each . I suspect, if you use buttermilk or regular yogurt as long as you keep the total weight of the liquid close to 256 g, the naan will turn out just fine.
For the naan:
- 2 cups ( 256 g ) all-purpose flour
- 1 teaspoon ( 5 g ) kosher salt
- 1 teaspoon ( 4 g ) instant yeast
- ½ cup + 2 tablespoons ( 136 g ) boiling water
- ½ cup ( 120 g ) Greek yogurt
For Finishing:
- 2 tablespoons melted butter, for brushing (I use salted)
- In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl or a liquid measure, stir or whisk together the water and yogurt. Add the yogurt mixture to the flour mixture and stir to combine with a spatula. When the mixture becomes too stiff, knead with your hands for about a minute or until the flour is incorporated and you have a sticky, wet ball. Cover with a towel or cloth bowl cover, and let rise in a warm spot for 1 to 1.25 hours. (See notes above for creating warm spot. See notes above for making dough ahead of time.)
- Turn dough out onto a lightly floured work surface. Divide into 4 equal portions, then shape each into a ball. Let rest for 5 minutes.
- Heat a large skillet (something like cast iron is great) over high heat. You want it very, very hot. Using a rolling pin dusted in flour, roll one ball into a thin large round or oval (8- to 9-inches in diameter, roughly), using flour as needed to prevent sticking. Repeat with another round. (I like to start with 2 rounds rolled out; then I roll the remaining 2 while the first 2 are cooking.)
- When the skillet is very hot, transfer rolled out round, dusting off excess flour if possible, to the skillet. Cover. Cook for 1 minute. Close to the end of the minute, you’ll hear the pan hissing a bit … this is a good sign. Flip, and cook for another 30 seconds uncovered. Transfer to a plate and brush the top lightly with melted butter.
- Repeat this process with the remaining dough balls. You may have to adjust the heat as you go. If too much flour is burning in the skillet, turn it off, carefully wipe it out with a dish cloth, then crank the heat back up. As the naan emerge from the skillet, stack them on top of one other in a shallow bowl or plate. Cover with a tea towel to keep warm.
- Prep Time: 1 hour 45 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Yeast
- Cuisine: Indian
Naan is one of the simplest bread recipes you could make. There is no kneading, and after a short rise, you simply divide, roll, and griddle. The dough is so soft and tender thanks to yogurt, and a brush of melted butter out of the skillet makes them completely irresistible!
There are many ways to make naan, but after experimenting with various recipes, I discovered I preferred the simplest, made with only five ingredients: flour, salt, instant yeast, yogurt, and water. The inclusion of yogurt is imperative not only for imparting a subtle tang but also for lending a tender texture. Ingredients such as oil, eggs, baking powder, and baking soda are simply unnecessary.
The process is simple, too: the no-knead dough comes together quickly, rises in just over an hour, and rolls out easily after being portioned. Originating from the Indian subcontinent, naan traditionally is cooked in a tandoor (clay oven), but for this small batch, you can use your stovetop and a hot skillet. Each naan cooks in under 2 minutes.
PS: Easy, Homemade Pita Bread Recipe
How to Make Naan, Step by Step
Combine 2 cups flour, 1 teaspoon instant yeast, and 1 teaspoon kosher salt in a large bowl. As always, a digital scale is best for measuring. (Weight measurements included in the recipe)
Combine 1/2 cup Greek yogurt with 1/2 cup + 2 tablespoons boiling water.
Pour the liquid into the dry ingredients, and stir with a spatula to form a ball. You’ll likely need to knead with your hands for about a minute to get the dough to come together (see video for guidance.)
Cover the bowl and let it rise in a warm spot for about an hour and 15 minutes, or until the dough looks slightly puffed.
Turn the dough out onto a floured work surface.
Divide the dough into 4 portions.
Ball each one up.
Roll each into an 8- or 9-inch round.
Heat a cast-iron skillet over high heat till it’s very, very hot. Place one round in, cover, and cook for 1 minute. Uncover, flip, and cook for 30 seconds.
Brush each round with melted butter once it is out of the pan.
Stack the cooked, buttered naan on a plate or platter and cover with a towel till ready to serve.
Friends, these are sooooo yummy ….
Description
Naan is one of the simplest bread recipes you could make. There is no kneading, and after a short rise, you simply divide, roll, and griddle. The dough is so soft and tender thanks to yogurt, and a brush of melted butter out of the skillet makes them completely irresistible!
Notes:
- As always, for best results, use a digital scale .
- To create a warm spot for your dough to rise: Preheat your oven for 1 minute, then shut it off. Note: Any temperature is fine, but the oven is only on for 1 minute total. You don’t, for example, want to get your oven up to 350ºF and let it heat there for a minute. The oven will likely not rise about 100ºF. You just want a cozy, draft-free spot for your bread to rise.
- Notes for making dough ahead of time: Once the dough is mixed, pour a thin layer of oil over top and turn the dough to coat. Cover bowl, stick in the fridge, and keep it there till about an hour before you are ready to bake the following day. Divide the dough, ball it up, and let it rest for about an hour before rolling out.
- Interestingly, the weight of the flour and the weight of the liquid (water + yogurt), are identical here: 256 g each . I suspect, if you use buttermilk or regular yogurt as long as you keep the total weight of the liquid close to 256 g, the naan will turn out just fine.
For the naan:
- 2 cups ( 256 g ) all-purpose flour
- 1 teaspoon ( 5 g ) kosher salt
- 1 teaspoon ( 4 g ) instant yeast
- ½ cup + 2 tablespoons ( 136 g ) boiling water
- ½ cup ( 120 g ) Greek yogurt
For Finishing:
- 2 tablespoons melted butter, for brushing (I use salted)
- In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl or a liquid measure, stir or whisk together the water and yogurt. Add the yogurt mixture to the flour mixture and stir to combine with a spatula. When the mixture becomes too stiff, knead with your hands for about a minute or until the flour is incorporated and you have a sticky, wet ball. Cover with a towel or cloth bowl cover, and let rise in a warm spot for 1 to 1.25 hours. (See notes above for creating warm spot. See notes above for making dough ahead of time.)
- Turn dough out onto a lightly floured work surface. Divide into 4 equal portions, then shape each into a ball. Let rest for 5 minutes.
- Heat a large skillet (something like cast iron is great) over high heat. You want it very, very hot. Using a rolling pin dusted in flour, roll one ball into a thin large round or oval (8- to 9-inches in diameter, roughly), using flour as needed to prevent sticking. Repeat with another round. (I like to start with 2 rounds rolled out; then I roll the remaining 2 while the first 2 are cooking.)
- When the skillet is very hot, transfer rolled out round, dusting off excess flour if possible, to the skillet. Cover. Cook for 1 minute. Close to the end of the minute, you’ll hear the pan hissing a bit … this is a good sign. Flip, and cook for another 30 seconds uncovered. Transfer to a plate and brush the top lightly with melted butter.
- Repeat this process with the remaining dough balls. You may have to adjust the heat as you go. If too much flour is burning in the skillet, turn it off, carefully wipe it out with a dish cloth, then crank the heat back up. As the naan emerge from the skillet, stack them on top of one other in a shallow bowl or plate. Cover with a tea towel to keep warm.
- Prep Time: 1 hour 45 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Yeast
- Cuisine: Indian
Description
Naan is one of the simplest bread recipes you could make. There is no kneading, and after a short rise, you simply divide, roll, and griddle. The dough is so soft and tender thanks to yogurt, and a brush of melted butter out of the skillet makes them completely irresistible!
Notes:
- As always, for best results, use a digital scale .
- To create a warm spot for your dough to rise: Preheat your oven for 1 minute, then shut it off. Note: Any temperature is fine, but the oven is only on for 1 minute total. You don’t, for example, want to get your oven up to 350ºF and let it heat there for a minute. The oven will likely not rise about 100ºF. You just want a cozy, draft-free spot for your bread to rise.
- Notes for making dough ahead of time: Once the dough is mixed, pour a thin layer of oil over top and turn the dough to coat. Cover bowl, stick in the fridge, and keep it there till about an hour before you are ready to bake the following day. Divide the dough, ball it up, and let it rest for about an hour before rolling out.
- Interestingly, the weight of the flour and the weight of the liquid (water + yogurt), are identical here: 256 g each . I suspect, if you use buttermilk or regular yogurt as long as you keep the total weight of the liquid close to 256 g, the naan will turn out just fine.
For the naan:
- 2 cups ( 256 g ) all-purpose flour
- 1 teaspoon ( 5 g ) kosher salt
- 1 teaspoon ( 4 g ) instant yeast
- ½ cup + 2 tablespoons ( 136 g ) boiling water
- ½ cup ( 120 g ) Greek yogurt
For Finishing:
- 2 tablespoons melted butter, for brushing (I use salted)
- In a large bowl, whisk together the flour, salt, and instant yeast. In a medium bowl or a liquid measure, stir or whisk together the water and yogurt. Add the yogurt mixture to the flour mixture and stir to combine with a spatula. When the mixture becomes too stiff, knead with your hands for about a minute or until the flour is incorporated and you have a sticky, wet ball. Cover with a towel or cloth bowl cover, and let rise in a warm spot for 1 to 1.25 hours. (See notes above for creating warm spot. See notes above for making dough ahead of time.)
- Turn dough out onto a lightly floured work surface. Divide into 4 equal portions, then shape each into a ball. Let rest for 5 minutes.
- Heat a large skillet (something like cast iron is great) over high heat. You want it very, very hot. Using a rolling pin dusted in flour, roll one ball into a thin large round or oval (8- to 9-inches in diameter, roughly), using flour as needed to prevent sticking. Repeat with another round. (I like to start with 2 rounds rolled out; then I roll the remaining 2 while the first 2 are cooking.)
- When the skillet is very hot, transfer rolled out round, dusting off excess flour if possible, to the skillet. Cover. Cook for 1 minute. Close to the end of the minute, you’ll hear the pan hissing a bit … this is a good sign. Flip, and cook for another 30 seconds uncovered. Transfer to a plate and brush the top lightly with melted butter.
- Repeat this process with the remaining dough balls. You may have to adjust the heat as you go. If too much flour is burning in the skillet, turn it off, carefully wipe it out with a dish cloth, then crank the heat back up. As the naan emerge from the skillet, stack them on top of one other in a shallow bowl or plate. Cover with a tea towel to keep warm.
- Prep Time: 1 hour 45 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Yeast
- Cuisine: Indian
Find it online : https://alexandracooks.com/2020/02/27/simple-yeasted-homemade-naan-a-step-by-step-guide/
<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2020/03/saladplatedUpclose_alexandraskitchen.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A plate of “grilled” Romaine salad with anchovy dressing. - 63”>
Susan Spungen, renowned food stylist, original Martha Stewart editor, and wildly creative cookie crafter , has a new book out: Open Kitchen: Inspired Food for Casual Gatherings.
In addition to offering elegant but simple recipes, it’s all about Susan’s “get-ahead” and “stress-free” cooking philosophy. To this end, each recipe includes a “timing tips” box with bulleted action items, steps you can do in advance. How nice?
I was immediately struck by this recipe, and Susan’s description: “A big platter of various halved and grilled heads of slightly bitter greens is a sight to behold and a cinch to prepare.”
And while this statement could, perhaps, describe many a dish, after making this one several times now, I don’t think it has ever felt more fitting than here. Friends: where to begin?
Have you ever grilled Romaine? No? Me neither. I have seen, over the years, countless recipes encouraging me to do so, but alas, come grilling season, lettuces never manage to grace the grates.
But I love the idea. I love a good, charred vegetable .
And you know what I love even more? A good charred vegetable without lighting a grill. When I read Susan’s note — “If it’s not grilling season, or you don’t have an easy-to-fire-up gas grill, you can do this under the broiler instead.” — my heart leapt.
Under the broiler, in four minutes total, halved heads of Romaine and radicchio transform: their edges caramelize, their bodies warm through, buckling slightly, releasing juices that bead at the surface.
Out of the broiler, they’re hit with, forgive me, an umami-bomb of a dressing, a whirl of anchovies, garlic, shallots, mustard, capers, lemon, and olive oil. It’s like the best Caesar dressing you’ve ever tasted, but one with texture and body, one that gets trapped in the labyrinth of crevices of the broiled lettuces.
As I eat this salad, I find myself thinking: How is this Romaine? Romaine?! Perhaps unfairly, I’ve never given Romaine much thought; it’s always been the ever-present, reliable lettuce I’ll chop up for summer salads or tuck into a wrap or a sandwich.
But broiled (or grilled!) Romaine — this is something I would serve to company; this is something, in fact, that makes me want to have people over, to design a whole menu around this one gorgeous dish.
Truly, as Susan notes, it’s a cinch to prepare: halving the heads of lettuce takes about a minute. The dressing takes a little bit longer, calling for minced anchovies, garlic, and a shallot, but all in all, it’s a ten-minute job that can be done ahead of time. (If you hate chopping, you could do this in the food processor).
In the summer, Susan tops the grilled lettuces with chopped tomatoes, which sounds fabulous. As tomatoes are out of season, I’ve used olive oil toasted bread crumbs (heaven), toasted pepitas (delicious), and soft-boiled eggs, which so nicely complement the flavors of the dressing and make it more of a meal.
Friends, I have a really hard time stopping once I start eating this salad, and while I want to tell you you can leave out the anchovies if you don’t like them, I think it’s the anchovies that cause me to lose all control. I can’t wait for you to give this one a go.
A Few Notes:
- Parmesan! Did I fail to mention the heads of lettuce broil with a dusting of shaved parmesan? Which melts and crisps and tastes delicious? Sorry. It’s true. They do. If you are avoiding dairy, just leave it out.
- Lettuce! In addition to the Romaine, the recipe calls for dandelion greens, which I could not find, and radicchio or Treviso, which I did find, but which I forbid you to go on a wild goose chase for: just use Romaine. It’s so good. That said, if you can find the other suggested lettuces, they do provide some visual appeal, and they are tasty, too.
- Anchovies! Of course, if you are vegetarian, leave out the anchovies. But if you are someone who thinks you don’t like anchovies, consider leaving them in. They impart such flavor and they mostly disappear.
Here’s the play-by-play: Gather your ingredients:
Make the dressing : Mince a clove of garlic and a few anchovies. I like to mince them together.
Mince half a shallot. You need about a tablespoon.
Combine the minced shallots, garlic, and anchovies with lemon, mustard, chopped capers, and olive oil.
Halve your lettuce head. Heat your broiler.
Lightly oil a foil-lined baking sheet. Place the halved heads cut-side down. Season with salt and pepper.
Broil for 2 minutes, keeping a close watch.
Flip. Drizzle with more oil. Shave parmesan over top. Season with salt and pepper.
Broil 2 more minutes or until charred to your liking.
Transfer broiled lettuces to a plater.
<img loading=“lazy” src=“https://alexandracooks.com/wp-content/uploads/2020/03/romaineplated_alexandraskitchen.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“A platter of freshly “grilled” Romaine and Treviso. - 73”>
Spoon dressing over top. Grate more parmesan over top if you wish. Season with salt and pepper to taste.
Top with soft-boiled eggs, if you wish.
Susan Spungen’s Open Kitchen: Inspired Food for Casual Gatherings. So good.
Description
From Susan Spungen’s Open Kitchen
Notes:
- In the summer, use the grill, and top with chopped tomatoes.
- If you are vegetarian, leave out the anchovies. If you are not vegetarian, but think you don’t like anchovies, consider giving them a go. They disappear in the dressing, yet provide a ton of flavor.
- Do not go on a wild goose chase for Treviso or radicchio or other chicories: Romaine on its own is delicious.
- As noted in the post, I love serving this with soft-boiled eggs. You can use your Instant Pot or your stovetop. For stovetop: bring a small (or large depending on how many eggs you are cooking) pot of water to a boil. Prepare an ice bath. Carefully lower the eggs into the pot of boiling water. Adjust heat so water is gently simmering. Cook 7 minutes. Transfer eggs to ice bath.
For the dressing:
1 garlic clove, minced finely or grated on microplane
1/2 small shallot, finely minced (about a tablespoon)
2 – 4 anchovies, finely minced (about a tablespoon)
1 tablespoon capers, chopped
1 tablespoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
pinch salt
freshly ground black pepper
1/4 cup olive oil
2 heads radicchio or Treviso, see notes above
1 to 2 heads Romaine or Little Gem lettuce
1 bunch dandelion greens, if you can find it
olive oil
salt and pepper to taste
2 ounces Parmigiano-Reggiano cheese, thinly shaved
8 ounces juicy tomatoes, chopped, if in season
- Heat the broiler. (Or heat a grill to high.)
- Make the dressing: Combine the garlic, shallot, minced anchovy, capers, mustard, lemon juice, salt, and pepper to taste in a small bowl; whisk to combine. Slowly whisk in the oil until emulsified. Set aside.
- Prepare the greens. Halve the Romaine and radicchio (or Treviso) heads, leaving the cores intact. Line a sheet pan with foil. Rub it lightly with oil. (If grilling, toss the greens lightly with oil, salt, and pepper in a large bowl.) Place the halved heads of lettuces cut side down on the sheet pan. Drizzle with olive oil. Season with salt and pepper to taste. Transfer pan to the oven and broil for 2 minutes, or until lightly charred. (If grilling, grill cut-side down for 2 minutes.).
- Carefully turn the heads. Drizzle with more olive oil. Season lightly with salt and pepper to taste. Scatter the cheese over top or, if you haven’t shaved it yet, grate it over top. Return pan to the oven, and broil for another 2 minutes, checking after a minute and a half. (If grilling, grill for 2 more minutes.)
- Transfer heads to a large platter. Spoon dressing over top to taste. You may not need all of it. Top with tomatoes if using. Grate more parmesan over top, if you wish. Crack more pepper over top, too, if you wish. Top with eggs, if using. Pass extra dressing on the side along with some flaky sea salt, such as Maldon, if you have it.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
