Second to naan
Dishoom’s bacon naan roll
Make sure you prepare all the ingredients for the filling before your naan hits the pan
and be sure to use a top notch quality flavoursome cut of bacon.
4 rashers of smoked streaky bacon
1tsp full fat cream cheese (philadelphia)
sprinkling of coriander leaves
pinch of finely chopped green chilli ( optional )
1 tsp tomato chilli jam, plus extra for dipping
Tomato chilli jam
makes about 800g
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
Blitz the tomatoes using a jug or stick blender.in batches if necessary,until you have a coarse purée. Add all of the remaining ingredients except the sugar,and blend until well combined. Pour the blended mix into a non-reactive pan and add the sugar.Bring to a gentle simmer and cook ovef a low heat until reduced to a thick consistency. Pour into a warm sterilised jar while still hot,wipe the lip of the jar to ensure it is clean before securing the lid.Store in a cool,dark place and it will keep for up to 6 months.Once opened store in the fridge and use within a month.
200g white flour, plus extra for dusting
1 tsp baking powder
200g Greek yoghurt, or 150ml warm water
2 Tip the dough out on to a clean work surface dusted with flour. Knead for a minute or so, to bring it all together. Put the dough into a flour-dusted bowl and cover with a plate. Put to one side to rise a little for 10–15 minutes. Don’t expect it to rise like normal dough, but it may puff up a tiny bit.
3 Dust a clean work surface and rolling pin with flour, then divide the dough into four equal pieces. Using your hands, pat and flatten out the dough, then use the rolling pin to roll each piece into a disc roughly 20cm in diameter and 2–3mm thick.
4 Warm a frying pan or griddle pan that’s a bit larger than your flatbreads over a medium heat. Once your pan is nicely hot, cook each flatbread for 1–2 minutes on each side, until nicely puffed up, turning with tongs.