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Dishoom Tribute Bacon and Egg Breakfast Naan

Prep Time30 mins
Cook Time20 mins
Plus rising time2 hrs
Total Time50 mins
Course: Breakfast
Keyword: bacon, egg, naan
Servings: 2
Author: Emily Jonzen


  • 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.