Naan Bacon Buttie
6 servings, air fry, as needed, bacon, caster sugar, cook 5 min, cream cheese, greek yogurt, instant yeast, leaves, melted, ml water, party, prep 50 min, salt, strong white bread flour, The Culinary Cartel, tomato chutney
Ingreadient
- 200 ml water
- 1 tbsp caster sugar
- 7 g instant yeast
- 500 g strong white bread flour
- 150 ml greek yogurt
- 2 tsp salt
- 2 tbsp butter melted
- 650 g bacon
- 180 g cream cheese
- Tomato chutney, as needed
- 30 g coriander leaves
Direction
- Warm the water until it reaches “body temperature”.
- Place the water, sugar and yeast into a bowl, then mix them together until well combined. Set aside for 5 Minutes.
- To a large mixing bowl add the bread flour. Make a well in the middle and add the yogurt, yeast mixture, salt, and melted butter.
- Mix the dough together with a spoon until it becomes super thick, then turn it out onto your work surface and knead for about 10-12 Minutes by hand.
- Once the dough has proved, knock it back down, and cut it into 6 equal balls. Flour a work surface and roll out your dough balls to just under 1 cm thick.
- Place a large non stick or oiled frying pan on a high heat, and let it heat until smoking. Add the naan and cook on one side until the surface bubbles and the underside is a little black and blistered, then flip the naan and cook for a further 1 minute on the other side.
- To cook your bacon, heat your Air Fryer to 160°C, on the Air Fry setting Air Fry the bacon for 4-6 Minutes depending on how crispy you like it.
- To assemble, smear the naan with cream cheese, top with bacon, jam and coriander, then serve immediately.
