Wrestler's Naan Roll (+£2.00) Recipe

Make the spread

In a small bowl combine 3 tbs natural yogurt, 1 tbs mayonnaise, 1 tsp lemon juice, 1/2 tsp grated garlic, 1/4 tsp salt, 1/4 tsp black pepper and 1 tbs finely chopped coriander. Whisk until smooth and refrigerate while you prepare the rest so flavors meld.

Warm the naan

Heat a dry skillet or griddle over medium-high. Brush both sides of the naan lightly with melted butter (about 1 tbs total) and warm in the skillet 1–2 minutes per side until pliable and slightly charred in spots. Keep warm on a plate covered with foil.

Smoked streaky bacon option

Heat a large frying pan over medium-high heat. Lay 6 slices of thick-cut smoked streaky bacon in a single layer and cook 3–5 minutes per side until crisp or to desired doneness. Remove to paper towel to drain. If you want the bacon extra-smoky, finish under a hot grill for 1–2 minutes.

Cooked breakfast option

If making a cooked breakfast roll, prepare the components: fry 2–3 rashers of bacon, 1–2 breakfast sausages halved lengthwise, and a slice of black pudding (if using) in a pan with 1 tbs butter until cooked through and caramelized (total ~8–10 minutes). Fry an egg in butter to your preferred doneness (sunny-side up or over-easy). Keep everything warm.

Melt cheese (optional)

If you want melted cheese, scatter 3/4 cup grated cheddar over the warm naan and place the warmed protein on top, then loosely cover the pan or put under a grill for 1–2 minutes until the cheese melts.

Assemble the roll

Spread a generous layer (about half to three-quarters) of the yogurt-garlic spread over the naan. Arrange the cooked protein (either the smoked streaky bacon or the cooked breakfast mix) down the center of the naan. If using a fried egg as an extra, place it on top of the protein. Spoon 1 tbs tamarind chutney or BBQ sauce over the protein if using. Add pickled red onion (2 tbs), 1/2 cup rocket, and extra coriander and sliced green chilli if desired. Season lightly with salt and pepper.

Roll and finish

Fold the long sides of the naan over the filling and roll tightly to form the wrestler-sized wrap. Place seam-side down on the warm pan and press for 30–60 seconds to seal and warm through. Slice in half on the diagonal if desired and serve immediately.

Serve the naan roll hot with extra chutney or hot sauce on the side. Garnish with a final sprinkle of chopped coriander and a few rocket leaves. The roll is large and designed as a single hearty serving.