How To Cook Breakfast Naan with Black Garlic Ketchup

Name: How To Cook Breakfast Naan with Black Garlic Ketchup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2

10 mins
10 mins
easy
2

Recipe by

Jeff Baker

Ingredients

6 rashers smoked streaky bacon
2 store-bought small naan breads (or make your own, recipe below)
2 free-range eggs
F&Co black garlic ketchup
1 red chilli finely sliced
handful of fresh coriander
oil & butter to cook
sea salt & freshly cracked black pepper
Ingredients for homemade naan breads:
7g fast-action yeast
1 tsp. sugar
150ml warm water
300g strong white bread flour, plus extra to dust
1 tsp. salt
5 tbsp. natural yoghurt
2 tbsp. melted ghee or butter, plus extra to brush
A little vegetable oil, to grease
1 tsp. nigella seeds (black onion), sesame or poppy seeds (optional)

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Introduction

Here is my take on the famous Dishoom bacon naan, I've paired the smokey bacon with sweet & tangy black garlic ketchup, topped with a butter fried free range egg, slivers of red chilli for heat & a small bunch of watercress for vibrancy. A new world classic perfect for a late breakfast or lazy Sunday brunch with a cool beer.

Method

In a large frying pan, heat the naan bread then keep warm
Fry the bacon & egg in the same pan adding butter then place onto the naan
Drizzle with black garlic ketchup, top with slices of red chilli & a generous amount of fresh coriander
Serve straight away with a pot of tea!

Put the yeast, sugar and two tablespoons of warm water in a bowl and stir well. Leave until it begins to froth.
Put the flour and salt into a large mixing bowl and whisk to combine. Stir the yoghurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee.
Mix, then gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry. Tip out on a lightly floured surface and knead until smooth and a little less sticky, then put in a large, lightly oiled bowl.
Cover and leave in a warm place until doubled in size, around 1½ hours.
Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls.
Meanwhile, heat a non-stick frying pan over a very high heat for a few minutes & put the oven on low.
Prepare the melted ghee and any seeds to garnish.
Flatten one of the balls and prod or roll it into a flat circle, slightly thicker around the edge. Pick it up by the top to stretch it slightly into a teardrop shape and then put it in the hot pan. When it starts to bubble, turn it over and cook until the other side is browned in patches. Turn it back over and cook until there are no doughy bits remaining.
Brush with melted ghee and sprinkle with seeds, if using, and put in the oven to keep warm while you make the other breads.