Bacon Naan Roll Recipe

Prep the bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay the 8 bacon strips in a single layer on the rack or sheet. Bake 12–18 minutes, until crisp but not burnt, rotating the pan halfway. Remove and transfer bacon to a paper towel-lined plate to drain. Keep oven on if you plan to warm assembled rolls briefly.

Make scrambled egg filling

In a medium bowl, whisk 4 eggs with 1/4 tsp salt and 1/4 tsp black pepper. Heat a nonstick skillet over medium-low and add 1 tbsp butter. When butter foams, pour eggs and cook gently, stirring frequently, until soft curds form and eggs are just set (2–4 minutes). Remove from heat and let cool slightly.

Prepare sauce and mix-ins

In a small bowl, combine 4 tbs mayonnaise with 2 tsp whole-grain mustard, 3 tbs sliced spring onions, and chopped cilantro or parsley (2 tbs). Season with remaining 1/4 tsp salt and 1/4 tsp black pepper. If using optional hot sauce spread, whisk 2 tsp hot sauce into 2 tbs Greek yogurt or sour cream and set aside.

Assemble the rolls

Lay one naan flat on a clean surface. Spread about 1 tbs softened butter over the naan to the edges. Spread roughly 1 tbs of the mayonnaise-mustard mixture over the buttered surface (adjust to taste). Place two cooked bacon strips lengthwise along the center of the naan. Spoon a quarter of the scrambled eggs (about 1 egg's worth) over the bacon in a line. Sprinkle 1/4 cup shredded cheddar cheese evenly over the eggs and bacon. Add a drizzle (optional) of the hot sauce-yogurt mixture if using. Fold or roll the naan tightly around the filling. Repeat for remaining naans (makes 4 rolls).

Warm and crisp (optional)

If you want warm, crisp exterior rolls, place assembled rolls seam-side down on the preheated baking sheet and bake 5–7 minutes at 400°F (200°C) until cheese is melted and naan edges are lightly browned. Alternatively, heat a skillet over medium, brush lightly with butter, and grill each roll seam-side down 1–2 minutes per side until golden and sealed.

Serve

Slice each roll in half on the bias if desired. Serve immediately while warm, with extra hot sauce or ketchup on the side.

Combine 2 tsp hot sauce with 2 tbs Greek yogurt or sour cream. Use as a drizzle inside the roll or as a dipping sauce. Adjust heat to taste.