I just love the bacon naans at Dishoom restaurant in London. Generously stuffed with chunky, crispy bacon and a spicy-sweet sauce, they are absolutely epic. This is my humble homage to that wonderful bacon sandwich—perfect at any time of day.
For the pita
- 1 teaspoon fast-acting dried yeast
- ½ cup warm water
- 2 cups all-pupose flour
- 1 heaping teaspoon fine sea salt
- 2 tablespoons garlic oil
For the filling
- 6 tablespoons mango chutney
- 4 tablespoons ketchup
- 1 long red chile, seeded and finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 12–16 slices of smoked or unsmoked streaky bacon
- 4 scallions, thinly sliced
- ½ small package (about ½ ounce) of cilantro, roughly chopped
First, make the pita. Dissolve the yeast in the warm water and leave the mixture to sit for 5 minutes. Combine the flour, salt and garlic oil in a mixing bowl, then pour in the dissolved yeast and blend to form a dough. Knead the dough for a couple of minutes, then cover with a clean dish towel and leave somewhere warm and dry to rest for 1 hour.
Meanwhile, make the filling. Gently simmer the mango chutney, ketchup, chile, cinnamon and cumin in a small saucepan set over medium heat, stirring to avoid burning. Remove from the heat.
Preheat the oven to 275°F.
Grill or fry the bacon until crisp. Remove the bacon from the pan, drain, cover it with aluminum foil and keep it warm in the oven while you finish making the flatbread.
After the proofing time has elapsed, heat a large, heavy skillet over high heat. Divide the mixture into 4 dough balls and roll them out to 1/4-inch-thick rounds. Allow them to rest for 5–6 minutes, then place them directly on the dry pan and cook until the edges begin to come away from the pan (about 45 seconds). Flip them over and cook on the other side for 30–45 seconds. Place the cooked flatbreads on a clean dish towel while you finish cooking the remaining dough rounds.
To serve, split open each pita and put 3–4 slices of bacon inside it. Drizzle in some of the sauce and sprinkle with scallions and cilantro. Serve immediately.
Excerpted from Sirocco by Sabrina Ghayour. Copyright © 2016 by Sabrina Ghayour. Excerpted by permission of Appetite by Random House, a division of Penguin Random House Canada LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.