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The Sandwich 100 · make it at home

Bacon naan roll (Dishoom style)

1 hr 45 min (mostly dough rising) · 4 rolls

London's best breakfast: smoked streaky bacon folded into a fresh, blistered naan with cream cheese, chili tomato jam and fresh herbs, with a cup of house chai.

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You need

• For the naan: 300 g (2 1/2 cups) bread flour, 4 g (1 1/4 tsp) instant yeast, 1 tsp sugar, 1 tsp salt, 1/2 tsp baking powder, 100 g (1/3 cup plus 1 tbsp) plain yogurt, 120 ml (1/2 cup) warm milk, 1 tbsp ghee or oil, melted butter to brush
• For the chili tomato jam: 400 g (14 oz) cherry tomatoes, chopped, 1 red chili, chopped, 1 tsp grated ginger, 1 clove garlic, 100 g (1/2 cup) sugar, 60 ml (1/4 cup) cider vinegar, 1/2 tsp cumin seeds, a pinch of salt
• 12 rashers smoked streaky bacon
• 4 tbsp cream cheese
• A small handful of cilantro (or mint, if you hate cilantro)

How to make it

1. Make the jam (40 min, can be done ahead): Simmer everything for the jam in a small pan, stirring often, until thick and glossy like ketchup, 30 to 40 minutes. Cool.
2. Make the dough (10 min, then 1 hr): Mix the flour, yeast, sugar, salt and baking powder, add the yogurt, warm milk and ghee and knead 6 to 8 minutes until soft and smooth. Cover and rise 1 hour.
3. Bacon (10 min): Grill or fry the bacon until crisp at the edges.
4. Cook the naan (12 min): Divide the dough in 4 and stretch each into a teardrop about 5 mm thick. Heat a heavy skillet or cast-iron pan very hot. Cook one naan 1 to 2 minutes until it puffs and blisters underneath, then flip (or hold under a hot grill) 1 minute until charred in spots. Brush with butter.
5. Fill: Spread cream cheese on one half of each naan and chili jam on the other, lay on 3 rashers of bacon and a few herbs, fold and eat hot.

Tips

• The hotter the pan, the better the naan's bubbles.
• Swap bacon for a fried egg and sausage, or for paneer, for other Dishoom variations.

Chef Amazing's own home version, in our words; not any shop's recipe.