Bacon Naan Roll Recipe

Cook bacon

Preheat a large skillet over medium heat. Lay the 12 slices of Ramsay of Carluke smoked streaky bacon in the skillet without overlapping. Cook 3–4 minutes per side until crisped to your liking. Transfer bacon to a paper-towel-lined plate to drain and cool slightly, reserving about 1 tablespoon of bacon fat in the pan.

Sauté aromatics

Using the reserved bacon fat (add 1 tbs butter if needed), return the skillet to medium heat. Add the minced garlic, 1/2 cup finely diced red onion, and 1/2 chopped jalapeño. Sauté 2–3 minutes until softened and fragrant. Remove from heat and allow to cool 2 minutes.

Assemble filling

In a bowl combine the sautéed aromatics, 1 cup grated mature cheddar, and 1/4 cup chopped cilantro. Crumble or roughly chop the cooled bacon and fold into the mixture so the filling is evenly distributed.

Warm the 4 store-bought naans: heat a clean skillet over medium-high heat until hot, then warm each naan 30–45 seconds per side until soft and slightly charred. Alternatively, warm in a 200°C (400°F) oven for 5 minutes. Brush each warmed naan lightly with the combined 3 tbs melted unsalted butter and 2 tbs warm milk for shine and softness.

Divide the filling into 4 equal portions. Position each portion along the center of a warmed naan in a line about 1–2 inches from one edge.

Lay 3 slices of the cooked smoked streaky bacon along the filling on each naan so the bacon slightly overhangs the edges and covers the filling.

Working from the filled edge, tightly roll the naan over the filling into a log (like a wrap), tucking the far edge underneath to secure. Repeat for all 4 naans.

Make the sauce while rolling: in a small bowl whisk together 1/2 cup Greek yogurt, 2 tbs mayonnaise, 1 tsp lemon juice, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust seasoning; add more lemon for brightness or more paprika for smoke.

Spread 1–2 tablespoons of the sauce inside the naan under the filling before rolling if you prefer a saucier roll, and reserve remaining sauce for dipping or drizzling.

Optional crisping: heat the skillet used for bacon over medium heat. Add 1 tablespoon butter. Place rolled naans seam-side down and cook 1–2 minutes per side, pressing slightly, until light golden and warmed through. This seals the seam and melts the cheese.

Transfer rolls to a board. Slice each roll in half on the diagonal if desired. Garnish with sliced spring onions and chopped cilantro. Serve with reserved yogurt sauce and lime wedges for squeezing over the roll.