Breakfast Naan

Updated: Oct 23, 2021


I was itching to go to Dishoom Indian Restaurant when I lived in London pre-Covid but it was always booked out. The plan was to hit up the King's Cross restaurant for brekkie before hopping on the Eurostar but it just wasn't to be. I've heard so much about it and particularly their breakfast/brunch menu. They do a breakfast naan which is super popular and I believe they are doing kits now. Here's my version of their dish; hopefully, some day soon I will get to try it. This bread is really flat-bread and it's my go-to Jamie Oliver recipe. It's super easy to make.


Serves 4


Ingredients

Naan

350g Greek yoghurt

350g self-raising flour

Extra flour for kneading

1 tsp. baking powder


Spicy Tomato Chutney

1 tbsp. olive oil

1 small red onion, finely diced

2 cloves garlic, minced

1 chilli, minced

A chunk ginger, grated

1 punnet cherry tomatoes, diced

3 tbsp. white balsamic vinegar

1 tbsp. maple syrup or brown sugar


4 tbsp. olive oil

8 slices bacon

8 eggs

5 knobs butter


Method

  1. You can make the chutney ahead of time to allow the flavours to marry but it's perfectly fine if you don't have time to make it and use it straight away. Heat a saucepan on low with the oil and sauté the onion until it's soft. Add the garlic, ginger and chilli and fry for 2 minutes, making sure that the garlic doesn't burn. Add the balsamic and maple syrup. Finally, add in the cherry tomatoes. Reduce the tomatoes down until the liquid is gone and the tomatoes have thickened. This will take 30-40 minutes or so.

  2. While the chutney is cooking away, mix the flour, yoghurt and baking powder in a bowl. The mixture should start to resemble breadcrumbs, bring it all together into a ball. On a floured countertop, cut the dough into 4s. Take one and knead it for 2 minutes. Roll it out into a round. Do the same with the other 3 pieces. Leave those for now and start preparing the rest of the components.

  3. Pre-heat the grill. Once hot, grill the bacon. Keep warm while you prepare the eggs.

  4. Add half the oil to a frying pan. Turn the heat on low and crack the eggs into the pan. Let the eggs fry. You can baste them with the oil if you like or if you don't like them sunny side up, flip them when the white has set. Fry for a minute or so. I personally think you need the yolk to be oozing out but I know it freaks people out.

  5. Heat a griddle pan to a medium heat. Then brush some olive oil in the pan. Place one of the rolled out pieces of dough on the pan. Cook on one side for 4 minutes. The dough will start to bubble up. Once golden brown, flip over and brown on the other side for 4 minutes. Remove from the pan and keep warm. Do the same for the other pieces of dough.

  6. As soon as all of the ingredients are ready to go, butter the naans. Take one and smear over some of the chutney, top with 2 slices of bacon and 2 eggs. Close over.

Munch on your brunch!



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