Naan Bacon Buttie


  • 200 ml water
  • 1 tbsp caster sugar
  • 7 g instant yeast
  • 500 g strong white bread flour
  • 150 ml greek yogurt
  • 2 tsp salt
  • 2 tbsp butter melted
  • 650 g bacon
  • 180 g cream cheese
  • Tomato chutney, as needed
  • 30 g coriander leaves
  • Warm the water until it reaches “body temperature”.
  • Place the water, sugar and yeast into a bowl, then mix them together until well combined. Set aside for 5 Minutes.
  • To a large mixing bowl add the bread flour. Make a well in the middle and add the yogurt, yeast mixture, salt, and melted butter.
  • Mix the dough together with a spoon until it becomes super thick, then turn it out onto your work surface and knead for about 10-12 Minutes by hand.
  • Once the dough has proved, knock it back down, and cut it into 6 equal balls. Flour a work surface and roll out your dough balls to just under 1 cm thick.
  • Place a large non stick or oiled frying pan on a high heat, and let it heat until smoking. Add the naan and cook on one side until the surface bubbles and the underside is a little black and blistered, then flip the naan and cook for a further 1 minute on the other side.
  • To cook your bacon, heat your Air Fryer to 160°C, on the Air Fry setting Air Fry the bacon for 4-6 Minutes depending on how crispy you like it.
  • To assemble, smear the naan with cream cheese, top with bacon, jam and coriander, then serve immediately.
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