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Perfectly spiced eggs inside fluffy bread|Better than the restaurant version honestly|Kids absolutely loved this breakfast treat|Crispy naan with creamy egg filling|Making this every weekend from now|Authentic flavors just like Dishoom restaurant|Easy recipe with incredible results delivered
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Breakfast Naan Recipe
Learn how to make Dishoom's famous breakfast naan recipe at home! This quick and easy recipe combines fluffy homemade naan with spiced scrambled eggs. Perfect for weekend brunch or a hearty breakfast, this restaurant-style dish is simple to cook and absolutely delicious.
Prep
15 mins
Cook
10 mins
Serve
4
Kcal
320
<ul class="ingredients-main-list"><li class="ingredients-single-item">300g strong white bread flour</li><li class="ingredients-single-item">7g dried yeast (1 sachet)</li><li class="ingredients-single-item">1 tsp caster sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">150ml warm water</li><li class="ingredients-single-item">2 tbsp natural yoghurt</li><li class="ingredients-single-item">1 tbsp vegetable oil, plus extra for cooking</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">100g mature cheddar, grated</li><li class="ingredients-single-item">4 rashers streaky bacon (or turkey bacon)</li><li class="ingredients-single-item">2 tbsp unsalted butter</li><li class="ingredients-single-item">Fresh coriander, chopped</li><li class="ingredients-single-item">1 green chilli, finely sliced (optional)</li><li class="ingredients-single-item">Chilli jam or hot sauce, to serve</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> In a jug, combine the warm water with the sugar and yeast. Stir gently and leave for 10 minutes until frothy and bubbly. Meanwhile, mix the flour and salt in a large bowl and make a well in the centre.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Pour the yeast mixture, yoghurt, and oil into the well. Bring everything together with a fork, then turn out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth, soft, and springs back when poked. It should feel slightly tacky but not sticky. Place in an oiled bowl, cover with a damp tea towel, and leave to rise for 1 hour or until doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> While the dough rises, cook the bacon. Place the rashers under a hot grill for 3-4 minutes per side until crispy and golden. Alternatively, fry them in a dry pan over medium-high heat. Let them cool on kitchen paper, then roughly chop into bite-sized pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Once the dough has risen, punch it down gently and divide it into 4 equal pieces. Roll each piece into a ball, then use a rolling pin on a lightly floured surface to roll each ball into an oval shape, about 20cm long and 3mm thick. Don't worry about perfect shapes — rustic is the goal.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Heat a large non-stick frying pan or flat griddle over a high heat until it's smoking hot. Brush one side of the naan lightly with oil and place it oil-side down in the pan. Cook for 1-2 minutes until you see bubbles forming on the surface and the underside has charred spots. Flip and cook for another 1 minute. Brush with melted butter immediately when it comes off the heat. Repeat with all naans and keep them warm wrapped in a clean tea towel.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> For the eggs, melt a knob of butter in a non-stick pan over medium-low heat. Crack in the eggs and cook them your preferred way — for the classic Dishoom-style, keep them sunny-side up with runny yolks, cooking for about 3 minutes until the whites are set but the yolk is still gloriously wobbly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> To assemble, lay each warm naan on a plate. Top with grated cheddar (the heat from the naan will melt it slightly), then the chopped crispy bacon, and finally a fried egg on top. Scatter with fresh coriander and sliced green chilli if you like heat. Add a drizzle of chilli jam or hot sauce. Fold, roll, or eat open-faced — there's no wrong way.</li></ol>
FAQ for
Breakfast Naan Recipe
What ingredients are used in Breakfast Naan from Dishoom?
Key ingredients include plain flour, active dry yeast, yogurt, eggs, nigella seeds, melted butter, and vegetable oil. The combination creates Dishoom's signature soft, fluffy breakfast naan with distinctive black seeds.
How to cook Breakfast Naan from Dishoom at home?
Learn how to cook Breakfast Naan from Dishoom by making a yeasted dough with flour, yogurt and eggs, letting it rise, then rolling into ovals, brushing with egg wash, sprinkling with nigella seeds, and cooking in a hot pan until golden and puffed.
What are nigella seeds and why are they used in Indian bread?
Nigella seeds, also called black onion seeds, add a distinctive nutty, slightly bitter flavour to naan bread. They're popular in Indian cuisine for their aromatic qualities and visual appeal on breads.
Can you make naan bread without a tandoor oven at home?
Yes, you can make excellent naan at home using a heavy-based frying pan or cast iron skillet on the hob. The key is getting the pan properly hot to achieve the characteristic golden spots and puffed texture.
How long should naan dough rise for the best texture?
Naan dough should rise for 1-2 hours until doubled in size. This slow fermentation develops flavour and creates the light, airy texture that makes restaurant-quality naan so special and delicious.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.