Double Bacon Naan Roll Recipe

Bloom yeast

In a small bowl combine warm water (about 110°F / 43°C), sugar, and active dry yeast. Stir lightly and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl whisk together flour and salt. Make a well and add warm milk, yogurt, vegetable oil, melted butter, and the foamed yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Dough should be slightly tacky but not sticky; add up to 1–2 tbsp flour if too sticky.

First rise

Lightly oil a bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 1 to 1¼ hours.

Prepare bacon

While the dough rises, heat a skillet over medium. Add olive oil and cook streaky bacon slices until they begin to crisp but remain pliable, about 3–4 minutes per side. Remove and drain on paper towels.

Cook pancetta / thick bacon

In same skillet increase heat slightly and cook the pancetta or thick-cut bacon until browned and fat rendered but still pliable, about 4–5 minutes. Add minced garlic during the last 30 seconds and stir (do not burn). Drain on paper towels.

Finish filling

Chop both bacon types into 1–1.5 inch pieces. In a bowl toss chopped bacon with honey and black pepper. Let cool. Reserve 1–2 tbsp of the bacon fat (optional) to mix with butter for brushing.

Prepare cheese mix

In a medium bowl combine shredded cheddar, shredded mozzarella and softened cream cheese. Fold until evenly combined and smooth. If mixture is very stiff, microwave 10–15 seconds to soften slightly.

Prepare sauce

In a small bowl whisk together green chutney and mayonnaise until smooth. Taste and adjust salt and pepper.

Divide dough

Punch down risen dough and divide into 4 equal portions for large rolls (or 6 for smaller). Keep covered while working with one at a time.

Roll out

On a lightly floured surface roll one dough ball into a roughly 8x6 inch oval (about 1/8–1/4 inch thick).

Layer fillings

Brush the dough lightly with the chutney-mayo mixture, leaving a 1/2 inch border. Spread about 1/4 of the cheese mixture down the center lengthwise in a strip. Place 1/4 of the chopped bacon mixture on top of the cheese strip, distributing evenly.

Roll and seal

Fold the long edges up and over the filling, rolling tightly into a cylinder so the seam is on the bottom. Pinch ends and seam to seal. Tuck under slightly to shape into a neat roll. Repeat with remaining dough and filling.

Cook rolls

Preheat a heavy skillet or griddle over medium-high. Brush skillet lightly with butter or reserved bacon fat. Place seam-side down and cook rolls 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese starts to melt inside. For an even cook, rotate to brown all sides; total cook time about 8–10 minutes per roll. Alternatively, bake at 425°F (220°C) on a parchment-lined sheet for 12–15 minutes until golden and cheese melted.

Brush and garnish

Immediately brush hot rolls with melted butter. Sprinkle sesame seeds and chopped cilantro on top. Season with additional salt and pepper to taste if desired.

Serve

Let rest 2 minutes, then slice each roll diagonally in half or serve whole. Provide extra green chutney or ketchup on the side.