Bacon Naan Roll

METHOD

Step 1

Sift the flour and salt into a large bowl and make a well in the centre.

Step 2

Put the baking powder, sugar, milk, 135ml water and the egg into a large jug and whisk to combine. Pour into the well in the flour mixture and gradually draw in the flour with a rounded knife. Then knead with your hands to a soft, smooth dough; this should take about 5 minutes. The dough will be quite soft and slightly sticky as you knead it, so you may want to dust your hands with a little flour before you begin. Set the dough aside to rest for 10 minutes.

Step 3

Trickle the 1 tbsp oil over the surface of the dough, then knead aggressively for 30 seconds, thoroughly squashing the oil into the dough. Bring the dough back to a neat smooth ball and place in. a clean bowl. Drape a clean, damp tea towel gently over the surface of the dough and leave to rest for 2 hours.

Step 4

When the resting time is up, take a 70g piece of dough, roll it into a neat ball and place on an oiled baking sheet. Repeat with the rest of the dough, then cover with cling film ad leave to rest for a further 30 minutes.

Step 5

Lightly oil an area of clean work surface. Take a ball of dough and flatten it into a round on the oiled surface, then roll into an oval, about 2mm thick, using oil rather than flour to prevent sticking, if necessary. Allow the naan to rest for 1 minute.

Step 6

When you are ready to cook the naan, turn the fill to its highest setting. Position the grill rack so that your frying pan will be close to the heat source, but not so close that the dough touches it when it puffs up. Have a clean tea towel ready to one side. Heat a large heavy-based frying pan (suitable to use under the grill) over your highest heat on the hob, as hot as it will go.

Step 7

Lay the naan in the hot pan. Count to 20, then place the pan under the grill. The naan should puff up and brown in patches in about 30 seconds. Be vigilant: you should let it colour a little, but remove it from the pan before it becomes crispy. When you remove the naan from the pan, wrap it in the tea towel, so that it softens in its own steam for a minute or so before serving.

Step 8

Place an empty pan back over the hot hob to reheat for the next naan. Continue until you've cooked all the naan.

METHOD

Step 1

Blitz the tomatoes using a jug or stick blender, in batches if necessary, until you have a coarse purée, in batches if necessary. Add all the remaining ingredients except the sugar and blend until well combined.

Step 2

Pour the blended mix into a non-reactive cooking pot and add the sugar. Bring to a gentle simmer and cook over a low heat until reduced to a thick consistency; this should take about 30 minutes.

Note: Pot the jam you aren't using into a warm sterilised jar while still hot and secure with a lid. Store in a cool dark place for up to 6 months. Once opened, keep refrigerated and use within a month.

METHOD

Step 1

Follow the naan recipe up to and including step 5, where you roll out the dough (if you're making more than one naan roll, roll out as many naans as you need, keeping them on the oiled surface while you roll the others.)

Step 2

Grill or fry the bacon until the fat is nicely crisped.

Step 3

Cook the naans (steps 6, 7 and 8).

Step 4

To assemble, spread the cream cheese across the cooked naan and top with coriander leaves. Add the cooked bacon rashers.

Step 5

Drizzle with tomato-chilli jam, fold the naan in half to enclose the filling and eat immediately, with extra jam on the side for dipping.