Wrestler's Naan Roll Recipe
Named for Koolar & Co.'s wrestler-sized portions. Smoked streaky bacon...
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Ingredients
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Dough & assembly
Filling - protein & veg
Filling - seasonings & binders
Cheese & finishing
Optional garnish & serving
Method
Dough & assembly
- 1
activate yeast
Combine warm water (approx. 100–110°F / 38–43°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.
- 2
make dough
In a large bowl whisk together flour and salt. Stir in yogurt, warm milk, olive oil, and the foamy yeast mixture. Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour.
- 3
- 4
portion dough
After the rise, punch dough down and divide into 4 equal pieces (for wrestler-sized large rolls). Cover to rest 10 minutes before shaping.
- 5
preheat oven
Preheat oven to 475°F (245°C). If you have a baking stone or steel, place it in the oven while preheating. Line a baking sheet with parchment if not using a stone.
Filling - protein & veg
- 6
cook bacon
Heat a large skillet over medium-high heat. Add bacon slices and cook until crisp on both sides, about 6–8 minutes, turning as needed. Transfer to a paper-towel lined plate and reserve 1 tablespoon of bacon fat in the skillet (drain excess). When cool, roughly chop bacon into bite-sized pieces.
- 7
brown beef & aromatics
In the same skillet with reserved bacon fat, add the diced onion and cook over medium heat until translucent, about 4 minutes. Add minced garlic and diced jalapeño and cook 30–45 seconds until fragrant. Add ground beef and break up with a spoon; cook until no longer pink, about 6–8 minutes.
- 8
season filling
Stir in smoked paprika, ground cumin, ground coriander, soy sauce, cornstarch, black pepper, and kosher salt. Cook 1–2 minutes to let the spices bloom. Add chopped spinach and cook until wilted, 1–2 minutes. Remove from heat and fold in chopped cilantro and the chopped bacon. Let the mixture cool slightly (5–10 minutes) before assembling to avoid soggy dough.
Cheese & finishing
- 9
assemble rolls
On a lightly floured surface, roll each dough piece into an approximate 8 x 10-inch oval. Brush lightly with a little melted butter if desired. Place about 1/4 of the cooled filling down the center of each oval, leaving a 1-inch border. Sprinkle 1/2 cup shredded cheddar and 1/4 cup shredded mozzarella over the filling, and scatter 2 tablespoons of sliced banana peppers and 1/2 tablespoon hot sauce (adjust to taste). Fold the long sides of the dough over the filling and roll up like a burrito, pinching seams closed and tucking in the ends to seal. Repeat for remaining portions.
- 10
second rise (optional)
Place assembled rolls seam-side down on the prepared baking sheet. Cover loosely and let proof 20–30 minutes at room temperature for a lighter crumb; this step may be skipped if you're short on time.
- 11
bake
Brush each roll with melted butter. If desired, score the tops lightly with a knife. Bake in the preheated oven on the stone or baking sheet for 14–18 minutes, until golden brown and internal temperature reaches about 200°F (93°C). If cheese starts to leak and brown too quickly, tent loosely with foil.
- 12
