Egg Naan Roll Recipe

Activate yeast

In a small bowl, stir the warm water (approx. 105–115°F / 40–46°C) with the sugar and yeast. Let sit 5–8 minutes until foamy.

Make dough

In a large bowl, combine the flour and salt. Add the yogurt, vegetable oil, melted butter, and the foamy yeast mixture. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is sticky, sprinkle up to 1–2 Tbs more flour.

First rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest in a warm place for 45–60 minutes or until doubled in size.

Divide and rest

Punch down the dough, divide into 4 equal portions (for 4 rolls). Roll each into a ball, cover and rest 10 minutes.

Shape naan

On a lightly floured surface, roll each ball into an oval about 7–8 inches long and 1/8–1/4 inch thick. Keep covered while you prepare the eggs so they don't dry out.

Cook naan

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Brush one side of a naan with water, place wet side down on the skillet, cook 1–2 minutes until bubbles form and underside has brown spots. Flip and cook 1 minute. Optionally press with a spatula or flip with tongs to char spots. Remove and keep warm; brush with a little butter.

Prep

Crack the eggs into a bowl. Add milk, salt (1/2 tsp), black pepper, red chili powder (if using), and cumin powder. Whisk until uniform and slightly frothy. Stir in chopped cilantro, finely chopped onion, and green chili if using.

Cook eggs

Heat 1 tablespoon oil or ghee in a nonstick skillet over medium heat. When hot, pour the egg mixture in and let it sit 10–15 seconds. Gently stir with a spatula, forming soft curds. Cook until just set but still moist (about 1–2 minutes). Remove from heat to avoid overcooking.

Adjust seasoning

Taste a small portion and adjust salt or pepper if needed.

Assemble roll

Place a cooked naan on a flat surface. Spread about 1/2 tablespoon green chutney over the center (adjust to taste). Add a handful of lettuce, 2–3 tomato slices, and spoon one-quarter of the scrambled egg mixture down the center lengthwise.

Add heat and finish

If you like heat, smear 1/2 tablespoon garlic chutney or hot sauce over the eggs. Sprinkle a few extra cilantro leaves. Fold one long side of the naan over the filling and then roll tightly into a wrap. Tuck in ends if desired.

Warm and serve

Optional: Heat a dry skillet over medium and place the roll seam-side down for 30–45 seconds to seal and warm through. Brush outside lightly with melted butter. Cut in half diagonally and serve immediately.