Contents & Instructions
You’ll Also Need
A large frying pan, oven tray, kitchen foil, rolling pin (or use a cylindrical bottle or container if you don’t have one). A little oil, for rolling the dough. A clean tea towel. Eggs (entirely optional, but work very well with –or instead of – bacon)
1. Pre-heat your oven to 180°C. Place the bacon on a foil-lined oven tray, and bake in the middle of the hot oven until crispy (around 15 mins). Remove from the oven and cover with foil to keep warm.
2. If your doughballs have been kept in the fridge, allow them to come to room temperature before you begin. Very lightly oil your work surface (no flour needed), then take a doughball and use a rolling pin to form a round shape approximately 2mm thick and 20cm across. Allow the flattened dough to rest for 1 minute.
3. Place a large frying pan onto the highest heat on your hob. The pan needs to be very hot – this is essential for a good, fluff y naan.
4. Heat your grill to its highest setting. Position the rack to allow just enough space for your frying pan to slide in-between rack and grill.
5. Lay the the flattened dough in the hot pan, and count to 30.
6. Remove the pan from the hob and slide it under the grill. The naan should bubble and puff up quickly, and start to brown. Watch very carefully; do not allow it to touch the grill or become crispy; it should take around 45-60 seconds.
7. Remove the cooked naan from the pan and wrap in a clean tea towel to keep warm. Place the frying pan back on the hob and repeat the method with the remaining doughballs.
8. To assemble, place the naan on a chopping board with the smoother side facing up and spread with cream cheese. Lay 4 rashers of bacon on one side (and 1 or 2 fried eggs, if you like). Drizzle 1 tbsp tomato-chilli jam over the bacon and add a few coriander leaves. Fold the naan in half then slice it across the middle. Garnish with some extra coriander and tomato-chilli jam. Importantly – take a lovely photo to make all your friends envious, and then tuck in.