In this week's We Cook Books we decided to share with you one of the best recipes in the Dishoom cookbook, the Dishoom Bacon Naan.
Dishoom Bacon Naan has something of cult following. It must surely be their signature breakfast dish. The freshly cooked naan is graced with a little cream cheese, tomato-chili jam, and fresh coriander, and wrapped around a few rashers of smoked streaky bacon.
Naan dough (without the toppings), 1 recipe
4 rashers of smoked streaky bacon
1 teaspoons full-fat cream cheese (Philadelphia)
8 coriander leaves
A pinch of finely chopped green chilies (optional)
1 teaspoon tomato-chili jam (plus extra for dipping)
800 g (28 oz) tomatoes, roughly chopped
60 g (2 oz) fresh root ginger, finely chopped
15 g garlic (3-4 cloves), finely chopped
125 ml (1/2 cup) rice vinegar
300 g (2 1/2 cups) white granulated sugar