This naan breakfast sandwich is inspired by a famous dish from Dishoom, one of London's most popular restaurants. It's filled with a sweet and spicy chili-tomato jam, tangy cream cheese, crispy bacon, a fried egg and fragrant cilantro. The whole thing is wrapped in a warm and pillowy garlic naan. It's an insanely delicious nontraditional breakfast sandwich that's packed full of flavor.
Two years ago, before we went to London, I sent out a request asking my followers to share their favorite places to eat.
Fast forward to landing in London. First things first, we checked into our hotel, grabbed a sausage roll from Gail's Bakery, and started exploring our neighborhood.
Dishoom Plates & Dishoom Bacon Naan Roll Kit
So we did what any normal couple would do after a 10 hour flight and ordered as much food as we could possibly fit into our body.
And now that I've got all this time on my hands because of the quarantine, I figured now is the time to recreate one of their most popular dishes - the breakfast naan sandwich!
One of my girlfriends from London sent me the authentic Dishoom recipe from her cookbook but unfortunately it was in grams and ml and, well, it made about 8 cups of chili jam which is way more than we need.
Dishoom's Ginger Pig Bacon Naan Roll
So after doing some math, I whittled the recipe down to fit something that would be about the right amount for 2 breakfast sandwiches.
To begin, chop up two cups of tomatoes. I used cherry tomatoes but you could use whatever you have on hand. You can even use canned tomatoes, too! Just be sure to use the juice they come in, too.
The original recipe called for green chilis, but here in America, those aren't very spicy so I knew that we would need to find the alternative.
Dishoom, Kings Cross
I didn't have fresh jalapenos, but I did have some super spicy pickled jalapenos so I used those which worked just perfectly.
After that, pour it into a non-reactive pot (think stainless steel) and add white sugar. Give it a stir and simmer the sauce for 20-30 minutes or until it reduces into a thick paste.
While that is cooking, you'll want to prepare the bacon. Lay 6 slices of bacon on a parchment lined baking sheet and bake at 400 for 20 minutes, flipping halfway through.
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Throw the store-bought naan in the oven to heat up - just don't let it get too crispy as you want it to be chewy.
Meanwhile, heat a nonstick pan over medium heat and add a little bit of butter. Crack two eggs in and cook them over-medium so that the white is cooked and the yolk is runny. Finish with a pinch of salt.
Remove the naan from the oven and smear each one with cream cheese, then top with the bacon, the fried eggs, the chili jam, and cilantro.
Dishoom's Next Level Naans
Unfortunately I don't have many Indian recipes on my blog besides these curried sweet potato samosa-empanada hybrids... but if you were looking for something that was inspired by our trip to the UK, you should definitely make these easy English Sausage Rolls or this Ploughmans Sandwich recipe!
If you'd like to read more about our London trip, I have a whole London travel guide for foodie cheese lovers here!
This naan breakfast sandwich is inspired by a famous dish from Dishoom, one of London's most popular restaurants. It's filled with a sweet and spicy chili-tomato jam, tangy cream cheese, crispy bacon, a fried egg and fragrant cilantro. The whole thing is wrapped in a warm and pillow garlic naan. It's an insanely delicious nontraditional breakfast sandwich that's packed full of flavor. The 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.
Dishoom Chicken Ruby Curry (fast And Easy!)
For those who'd like a shortcut, be sure to order our Naan Roll Kit available via the 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.
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.
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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.
Ingredient Dough Naan (no Yeast!)
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.
Gluten Free Bacon Naan (dishoom Style)
You'll use 1 tsp, plus extra for dipping. You can use the remainder for various other recipes you may find in the cookbook.
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.
The Limited Edition Ginger Pig Bacon Naan Roll At Dishoom %%
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.
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.)
Dishoom Plates & Vegan Sausage Naan Roll Kit
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 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 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 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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