Dishoom Bacon Naan Recipe

Dishoom Bacon Naan Recipe
By The Cooking World, Editorial Staff
June 11, 2021

Dishoom Bacon Naan: The Ultimate Breakfast Dish

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.

10 minutes
40 minutes


Naan dough (without the toppings), 1 recipe

For the Filling

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)

For the Tomato-chili jam

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

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  1. Start by making the tomato-chili jam. Blitz the tomatoes using a jug or stick blender, in batches if necessary, until you have a coarse purée. Add all of the ingredients except the sugar, and blend until well combined
  2. Pour the blended mix into a non-reactive cooking pot and add the sugar. Bring to a gentle simmer and cook over low heat until reduced to a thick consistency; this should take about 30 minutes.
  3. Pot into a warm sterilized jar while still hot, wipe the lip of the jar to ensure it is clean, and then secure the lid. Store in a cool, dark place and the tomato-chili jam will keep for up to 6 months. Once opened, keep refrigerated and use within a month.
  4. Follow the naan recipe up to and including the stage where you roll out the dough (as for step 5), but instead of dividing the dough into 100 g balls divide it into 70 g balls. (if you are 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.)
  5. Grill or fry the bacon until the fat is nicely crisped.
  6. Cook the naan (following step 6)
  7. To assemble, spread the cream cheese across the cooked naan and top with coriander leaves. Add cooked bacon rashers and scatter over the chopped green chili, if using.
  8. Drizzle with tomato-chili jam, fold the naan in half to enclose the filling and eat immediately, with extra tomato-chili jam on the side for dipping.
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