Disclaimer: I've listed what I think are the end to end timings if you're making absolutely everything from scratch but if your jam and bread are ready to go then this dish should take no more than 15 minutes to make.
Dishoom are now selling bacon naan kits! Oh, how I wish I lived nearby so I could try one. They've released an incredibly helpful five minute video that includes instructions on how to cook naan bread at home (the link starts at 00:01:46 as that's the naan specific bit but the whole thing is worth a watch).
There is life before Dishoom’s bacon naan roll, and after. I had one of those slow-mo moments when I bit into it (this also happened with M&S’s Best Ever Burgers and a tin of ventresca tuna). It wasn’t just that the naan was light and fluffy or that the chunky Ginger Pig bacon was crisped to perfection - it was the combination of fresh herbs, tomato-chilli jam and cream cheese. Some people question the cream cheese; it’s unexpected and I get slightly high-pitched trying to convince them of its necessity and brilliance. It ends with an exasperated, “Look, you just need to try it!” except that we’re nowhere near a Dishoom in Norwich but now, thankfully, we have the cookbook and I can almost recreate it because breakfast truly doesn’t get any better than this.
I say “almost” because I don’t make the naan bread. I like to think that I will one day but it’s a big ask to make bread for breakfast, especially when it involves 10 minute/2 hour/30 minute proves. For a while all the supermarkets were selling thin, folded naans, four per pack, which were perfect, but then suddenly they disappeared. Occasionally I can find a four pack of flatbreads and the ones in the picture came from M&S but I wish the folded naans would come back. I’ve listed the Dishoom naan ingredients and recipe but even Dishoom admits that, “making naan at home will not be easy”, unless you happen to have a tandoor oven that can reach 500°C.
I did make a half portion of tomato-chilli jam and it’s absolutely worth doing. We often use a shop bought chilli sauce or sriracha but the sweetness of the jam goes perfectly with the salty bacon and it lasts for up to a month in the fridge.
If I don’t have fresh coriander I’ll use frozen instead. I can’t be without coriander in the kitchen but the fresh stuff wilts quickly so I always keep a stash in the freezer that I’ve washed and patted dry. Whenever I need to use it I break a bit off, finely chop the stalks and leaves, then add it to my dish. I have all kinds of frozen herbs; they can’t be used to finish a dish as they aren’t pretty once defrosted but if you just want flavour then they do the job. For the bacon naan I chop up a tablespoon of frozen coriander and mix it with the cream cheese.
Col has an egg with his bacon naan and I have mine plain. We’ve made the sausage naan, which is almost as delicious and tofu bacon is next on my list. I’ve even bought liquid smoke in preparation. To create the full Dishoom experience we make a batch of masala chai to drink with our naans and put on the Dishoom CD (yes, we bought the CD, it’s really good and don’t get me started on Col’s CD collection). It’s the best we can do until they finally get around to opening Dishoom Norwich.
- If you’re not making the naan bread then warm up whichever bread you’re using and follow steps 8 and 12 (assuming you’ve made the tomato-chilli jam in steps 1-2).
- The jam will keep for up to 6 months in a cool, dark place and once opened will keep for 1 month in the fridge.
- The quantities for the naan make 10 portions. Cooked naans can be cooled in a clean tea towel (see step 9) then stored in an airtight bag for up to two days. Reheat by wetting your hands and moistening the naan a little, then placing it in a toaster or under a grill for a few minutes. The book doesn’t mention freezing cooked naans but I bet it’s fine.
Dishoom: From Bombay with Love (affiliate link)
Tomato-chilli jam (makes around 800g)
- 800g chopped tomatoes (2 tins, juice included)
- 60g fresh root ginger, chopped
- 15g garlic, chopped (around 3-4 cloves)
- 8g green chillies, chopped (around 2-3 chillies)
- 125ml rice vinegar
- 300g granulated sugar
Naan (makes 10)
- 560g maida flour (plus extra for dusting)
- 10g fine sea salt
- 5g baking powder
- 8g caster sugar
- 150ml milk
- 1 large egg
- 1 tbsp vegetable oil (plus extra for oiling)
- 1 quantity naan dough (around 70g, see above)
- 4 rashers smoked streaky bacon
- 1 egg (optional)
- 1-2 tsp cream cheese
- 8 coriander leaves
- pinch green chilli, finely chopped (optional)
- 1 tsp tomato-chilli jam (plus extra for dipping, see above)
- Tomato-chilli jam (makes around 800g but can easily be halved): Process 800g of tinned tomatoes in a blender (I used a stick blender) then add 60g of fresh, chopped ginger, 15g of chopped garlic, 8g of chopped green chillies and 125ml of rice vinegar. Process until combined then pour into a saucepan along with 300g of granulated sugar.
- Put the saucepan over a medium heat then once the tomatoes start to simmer, turn the heat down low and cook for around 30 minutes until the tomatoes have reduced. Turn off the heat then pour the jam into a sterilised jar and fasten the lid.
- Naan (makes 10): Sift 560g of maida flour and 10g of fine sea salt into a large bowl and make a well in the middle.
- Add 5g of baking powder, 8g of caster sugar, 150ml of milk and 1 large egg into a large jug and whisk until combined. Pour into the flour well then slowly draw the flour inwards with a round-bladed knife. Dust your hands with flour then knead for around 5 minutes until you have a soft, smooth dough. Set to one side for 10 minutes.
- Pour 1 tablespoon of vegetable oil over the dough and knead vigorously for 30 seconds, incorporating all of the oil into the dough. Shape the dough into a ball and place in a clean bowl. Cover with a damp tea towel and leave to rest for 2 hours.
- After the dough has finished resting, take a 70g piece of dough, roll it into a ball and place on an oiled baking sheet. Repeat until all the dough has been used up then cover the balls with cling film and rest for another 30 minutes.
- Lightly oil a clean work surface then take a dough ball and flatten it into a round. Use a rolling pin to make a 2mm thick oval, and use more oil rather than flour to prevent the dough from sticking. Rest the naan for 1 minute. Repeat for the other dough balls.
- Bacon: Grill or fry 4 rashers of bacon until crispy and fry an egg, if using. Keep somewhere warm.
- Naan: Turn your grill onto its highest setting. You’ll need to position the grill rack so that your ovenproof frying pan is close to the heat source but not so close that the dough will touch it as it puffs up. Place a clean tea towel nearby and heat your frying pan on the highest heat you have until it’s as hot as it can be.
- Place the naan into the hot frying pan, count to 20, then place the pan under the grill. The naan will puff up and colour in places after 30 seconds or so. You want it to colour a bit but not turn crispy. When the naan is ready, remove it from the pan and wrap in the clean tea towel to soften from its own steam. Keep somewhere warm.
- If you’re cooking more than 1 naan, place your pan back on the hob to reheat it for the next naan and cook as before (steps 9-10).
- Assemble: Spread 1-2 teaspoons of cream cheese over the warm naan, top with 8 coriander leaves and place the bacon on top. Add the egg and sprinkle over a pinch of chopped green chilli, if using. Spoon over a little tomato-chilli jam then fold the naan in half, cut it down the middle and eat straight away, with extra jam on the side for dipping.