The Dishoom Bacon Naan Roll has something of a cult following; it must surely be our signature breakfast dish. The freshly cooked naan is graced with a little cream cheese, tomato-chilli jam and fresh coriander, and wrapped around a few rashers of smoked streaked bacon from top supplier Ramsay of Carluke.
For those who'd like a shortcut, be sure to order our Naan Roll Kit available via the Dishoom Store. To make from scratch, do read on... Prepare all the ingredients for the filling before the naan hits the pan and use good-quality flavoursome bacon for a truly first-class home made breakfast.
Makes enough for 10, but you'll only need 1 for your naan roll.
560g maida flour, plus extra for dusting
10g fine sea salt
5g baking powder
8g caster sugar
1 large egg
1 tbsp vegetable oil, plus extra for oiling
Melted butter, for brushing
1. Sift the flour and salt into a large bowl and make a well in the centre.
2. Put the baking powder, sugar, milk, 135ml water and the egg into a large jug and whisk to combine. Pour into the well in the flour mixture and gradually draw in the flour with a rounded knife. Then knead with your hands to a soft, smooth dough; this should take about 5 minutes. The dough will be quite soft and slightly sticky as you knead it, so you may want to dust your hands with a little flour before you begin. Set the dough aside to rest for 10 minutes.
3. Trickle the 1tbsp oil over the surface of the dough, then knead aggressively for 30 seconds, thoroughly squashing the oil into the dough. Bring the dough back to a neat smooth ball and place in. a clean bowl. Drape a clean, damp tea towel gently over the surface of the dough and leave to rest for 2 hours.
4. When the resting time is up, take a 70g piece of dough, roll it into a neat ball and place on an oiled baking sheet. Repeat with the rest of the dough, then cover with cling film ad leave to rest for a further 30 minutes.
5. Lightly oil an area of clean work surface. Take a ball of dough and flatten it into a round on the oiled surface, then roll into an oval, about 2mm thick, using oil rather than flour to prevent sticking, if necessary. Allow the naan to rest for 1 minute.
6. When you are ready to cook the naan, turn the fill to its highest setting. Position the grill rack so that your frying pan will be close to the heat source, but not so close that the dough touches it when it puffs up. Have a clean tea towel ready to one side. Heat a large heavy-based frying pan (suitable to use under the grill) over your highest heat on the hob, as hot as it will go.
7. Lay the naan in the hot pan. Count to 20, then place the pan under the grill. The naan should puff up and brown in patches in about 30 seconds. Be vigilant: you should let it colour a little, but remove it from the pan before it becomes crispy. When you remove the naan from the pan, wrap it in the tea towel, so that it softens in its own steam for a minute or so before serving.
8. Place an empty pan back over the hot hob to reheat for the next naan. Continue until you've cooked all the naan.
Note: To store spare cooked naans, leave to cool in the tea towel, keep in an airtight plastic bag for up to 2 days. To reheat, rub them with wet hands to moisten slightly, then place in the toaster or under the grill for a couple of minutes.
You'll use 1 tsp, plus extra for dipping. You can use the remainder for various other Dishoom recipes you may find in the cookbook.
800g tomatoes, roughly chopped if fresh; including the juice if tinned
60g fresh root ginger, finely chopped
15g garlic (3-4 cloves), finely chopped
8g green chillies (2-3), finely chopped
125ml rice vinegar
300g granulated sugar
1. Blitz the tomatoes using a jug or stick blender, in batches if necessary, until you have a coarse purée, in batches if necessary. Add all the remaining ingredients except the sugar and blend until well combined.
2. Pour the blended mix into a non-reactive cooking pot and add the sugar. Bring to a gentle simmer and cook over a low heat until reduced to a thick consistency; this should take about 30 minutes.
Note: Pot the jam you aren't using into a warm sterilised jar while still hot and secure with a lid. Store in a cool dark place for up to 6 months. Once opened, keep refrigerated and use within a month.
Do feel free to replace the bacon with any manner of delicious fillings. We especially like crisp sausages and a golden-yolked egg.
4 rashers of smoky streaky bacon
1 tsp full-fat cream cheese, we like Philadelphia
8 coriander leaves
1. Follow the naan recipe up to and including step 5, where you roll out the dough (if you're making more than one naan roll, roll out as many naans as you need, keeping them on the oiled surface while you roll the others.)
2. Grill or fry the bacon until the fat is nicely crisped.
3. Cook the naans (steps 6,7 and 8).
4. To assemble, spread the cream cheese across the cooked naan and top with coriander leaves. Add the cooked bacon rashers.
5. Drizzle with tomato-chilli jam, fold the naan in half to enclose the filling and eat immediately, with extra jam on the side for dipping.
All recipes alongside many more may be found in the Dishoom cookbook. For those who wish to receive a little help in hand recreating this café staple, might we suggest the Bacon Naan Roll Kit available via the Dishoom Store.
A little happy-making parcel containing welcome shortcuts to naan roll perfection including dough balls, tomato-chilli jam, top-notch Ramsay of Carluke bacon, best cream cheese and coriander. Prepared by Dishoom chefs, all arrives ready to be sizzled and assembled into a first-class breakfast for two alongside plentiful Masala Chai in less than 20 minutes.
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