Bacon Naan with Sweet Chilli Jam
will your bacon sandwich ever be the same

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Bacon Naan with Sweet Chilli Jam

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Adjust Servings:
For the sweet tomato chilli jam (makes enough for 5)
400g Tinned Tomatoes One tin is normally around 400g, I prefer plum tomatoes
30g Ginger (fresh) chopped
2 Garlic Cloves chopped
2 Green Finger Chillies chopped
65ml Rice Vinegar
150g Sugar
For the naan (makes 5)
500g Self Raising Flour
165ml / 165g Milk
100ml / 102g Water
5 tablespoons / 50g Sugar
1 teaspoon Onion Seeds (Kalonji/Nigella)
1 level teaspoon / 5g Baking Powder
30g (small, whisked) Egg (Whisked)
For the Bacon Naan
4 slices per person Smoked Bacon
1/4 cup per person Fresh/Chopped Coriander

Freshly cooked naan with tomato-chilli jam and fresh coriander gently folded over smoked streaky bacon, my go to breakfast dish

  • Heat 1/5


  • For the sweet tomato chilli jam (makes enough for 5)

  • For the naan (makes 5)

  • For the Bacon Naan



Freshly cooked naan slathered with tomato-chilli jam and fresh coriander gently folded over smoked streaky bacon, this Bacon Naan Roll is my go to breakfast dish

The sweet, tomato chilli jam marries perfectly for a bacon sandwich you’ll never forger


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Prepare the Sweet Chilli Jam

Tip 400g of tinned tomatoes (I prefer plum) into a blender then add the fresh, chopped ginger, chopped garlic, chopped green chillies and rice vinegar.

Blend until smooth then add this and the sugar into a saucepan

Place the saucepan over a medium heat and once the tomatoes start to simmer, turn the heat down low and cook for roughly 30 minutes until the liquids have reduced and you are left with a fairly thick, jam.

Turn off the heat and pour the jam into a sterilised jar which will keep unopened for around 6 months or a month when opened if kept in the fridge


Prepare the Naan Dough

Place the water, milk, sugar, onion seeds, baking powder and egg into a bowl and combine gently with a fork. stir frequently until the sugar dissolves properly

add the liquid mixture to the flour and stir gently to combine with a fork (it's easier than your hand as it tends not to stick as much) until it lumps together. You can also use a bread mixer or food processor to bring all the ingredients together. There is no need to knead, you just want it all combined

place in a lightly greased bowl, cover, and leave on your kitchen side for around 3-4 hours to rise slightly

oil or flour your hands lightly (it stops the dough sticking), punch down the dough to release the built up gas. You can store in the refrigerator (covered) now if you need for 2-3 days

remove from the bowl and divide into 10 roughly equal portions, moulding the dough into ball shapes. Flour generously then place them on a plate to relax for a further couple of hours, the longer you leave them the more relaxed the dough will get

At this stage, the dough balls can be stored in the refrigerator for up to 3 days, frozen (which is what I do in little plastic bags or clingfilm) or used immediately but however you use them make sure they are at room temperature before you cook them, it makes all the difference

To cook, start heating the pan or tawa on full heat. Iron tawa's are not non stick and are perfect for this recipe allowing a naan to be completely cooked in about 60 seconds

(If you are using a frying pan or a non-stick tawa you will need to grill the top of the naan so also heat your grill to its highest setting (250+) preferred.

Flour the dough ball slightly and roll/stretch into the shape required. Dust off the excess flour, brush the top side with a little oil, add any flavouring you require such as sliced / crushed garlic and coriander and press down well

Lift the naan and flip over your hand. Dab a bit of water on the other side (this will help it stick to the tawa and create steam to rise then flip the wet side onto the pan or tawa and cook for about 10-20 seconds on the bottom until it starts to bubble

-- using a tawa --
turn over and hold 10 inches from the flame and move slowly in a circular motion for about 60 seconds. It will quickly bubble and brown.

I have this one:

- using a pan --
slip the naan onto your grill and watch it bubble, takes about 1-2 mins under the grill but make sure your pan handle is safe to go under the grill in case it melts


Cook and build your naan

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