For the ultimate brunch, Dishoom’s cult breakfast is hard to beat. Here’s how to make a version of it at home
STYLING AND IMAGE: EMILY JONZEN
I can’t lay claim to the concept of this recipe. As much as I wish that I had pioneered the idea of a soft, lightly charred naan encasing crisp bacon, a golden-yolked fried egg, a layer of cream cheese (yes, that’s right) and chilli tomato jam, I didn’t.
What I did develop was a pretty unhealthy addiction to Dishoom’s cult breakfast of Bacon and Egg Naan Rolls when I lived a 10-minute walk from their Shoreditch restaurant.
Now that my nearest branch is approximately 100 miles away, I decided to forgo the seasonal theme of my fortnightly recipe, give in to a craving and pass on the joy of this breakfast to you.
My first attempt involved a shop bought naan. Whilst deliciously filthy, it wasn’t a patch on the original. If time (and level of hangover) permits, I’d really encourage you to try your hand at making your own.
It’s a pretty basic dough and takes moments to cook. You could double the dough recipe and freeze a load to have in your arsenal for curry nights and breakfast naan mornings.
Dishoom serves their naan rolls with a tomato chilli jam but here I’ve used a good quality mango chutney – we don’t want to be slaving too much on a Sunday morning, do we?
Dishoom Tribute Bacon and Egg Breakfast Naan
- 125 g strong white bread flour
- 1 tsp fast action yeast
- 1/4 tsp salt
- 1 tsp nigella seeds
- 2 tsps runny honey
- 25 g unsalted butter melted and set aside to cool slightly
- 35 g natural yoghurt
- 4 rashers smoked streaky bacon
- 1 tsp sunflower oil
- 2 free range eggs
- 2 tbsp cream cheese
- 2 tsp mango chutney I used Geeta’s
- A squeeze of lemon juice
- A handful of coriander leaves roughly chopped
- To make the naan, tip the flour into a mixing bowl and stir through the yeast, salt and nigella seeds. Make a well in the centre and pour in the honey, melted butter and yoghurt. Add 50-75ml of lukewarm water and mix briskly to make a soft, slightly sticky dough.
- At this point, either knead the dough by hand on a lightly floured surface or in a stand mixer for 10 minutes, until the dough is smooth and elastic and springs back to the touch.
- Place the ball of dough in a lightly oiled bowl and cover with cling film or a damp tea towel. Set aside for a couple of hours, until doubled in size.
- Preheat the oven to 140°C/120°fan/gas mark 1
- Knock the air out of the risen dough and knead briefly on a lightly floured surface. Cut the dough in half and roll each half out into a rough circle, about 1cm thick and 20cm across.
- Heat a large frying pan over a high heat. Once smoking hot, lay one of the naan breads out onto it. Dry fry the naan for 1-2 minutes on each side, until puffed up and lightly charred in patches. Repeat with the other naan and transfer to the oven to keep warm.
- Lay the bacon rashers out into a separate, non-stick frying pan and place over a low/medium heat. Cook until crisped, then keep warm in the oven.
- Add the oil to the same pan and turn the heat up to medium. Once hot, crack in the eggs and cook to your liking.
- To serve, divide the cream cheese between the warm naans and top with the bacon, egg and a dollop of chutney. Squeeze over a little lemon juice, season with salt and pepper and scatter over the coriander to serve.
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