Double Bacon Naan Roll Recipe
Twice the bacon. More power to you.
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Ingredients
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Dough
Fillings
Finish & assembly
Method
Dough
- 1
Activate and mix
Combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast in a small bowl. Let sit 5–8 minutes until foamy. In a large bowl, whisk together flour and salt. Stir yogurt and oil into the foamy yeast mixture, then add to the flour. Mix until a shaggy dough forms.
- 2
Knead and proof
Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use stand mixer with dough hook for 4–5 minutes). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–75 minutes.
Fillings
- 3
Cook the bacon
Preheat oven to 400°F (200°C) or use a large skillet. Arrange all 24 bacon slices on a rimmed baking sheet lined with foil (or cook in batches in a skillet) and bake 12–18 minutes until crispy but still pliable. Drain on paper towels and reserve. Keep two-thirds of the bacon roughly chopped and set aside; reserve the remaining whole strips for layering.
- 4
Mix cheeses and aromatics
In a medium bowl combine grated cheddar, grated mozzarella, sliced green onions, black pepper and garlic powder. Add the chopped bacon pieces and toss to combine — this will be the cheesy bacon filling.
Assembly & Cook
- 5
Divide dough and roll
Punch down the risen dough and divide into 6 equal portions (about 120–140 g each for 6 servings). On a lightly floured surface, roll each portion into an approximately 8x6-inch oval or rectangle, about 1/8–1/4 inch thick.
- 6
Layer fillings
Brush each rolled dough lightly with a little melted butter. Lay 2 whole bacon slices lengthwise down the center of the dough. Spoon about 1/6 of the cheese-bacon mixture along the center on top of the whole bacon, leaving a 1/2-inch border. Fold the long edges of the dough over the filling and pinch or crimp to seal, forming a roulade or log. Tuck ends under to secure.
- 7
Second shaping (optional)
Gently roll each sealed log slightly to smooth; if desired, press seams with a fork or lightly score the tops to allow steam to escape. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining dough, whole bacon and filling.
- 8
Proof
Cover the assembled rolls loosely with plastic wrap or a damp towel and let rest 20–30 minutes at room temperature until slightly puffy.
- 9
Bake
Preheat oven to 425°F (220°C). Brush the tops of each roll with remaining melted butter and sprinkle with sesame seeds if using. Bake on the middle rack 14–18 minutes, until golden brown and internal temperature of the dough reaches ~190°F (88°C). Rotating the sheet halfway through helps even browning.
- 10
