Naan Bacon Buttie: A Delicious Fusion of Flavours
Reinvent your breakfast or brunch with the Naan Bacon Buttie, a mouthwatering fusion of British comfort and Indian flair. This creative twist on the classic bacon sandwich swaps traditional bread for soft, pillowy naan, creating a hearty and flavour-packed meal that’s perfect for any time of day. With crispy, smoky bacon nestled between warm naan bread and paired with your choice of chutney, sauce, or toppings, this dish delivers a unique and satisfying flavour experience.
The versatility of the naan bacon buttie allows you to customise it to your taste. Add a dollop of mango chutney for a sweet and tangy twist, a fried egg for extra richness, or even a handful of fresh greens for a touch of freshness. Using the Instant Pot or air fryer, you can prepare the bacon to crispy perfection with minimal effort, ensuring a quick and delicious meal that doesn’t compromise on taste or texture.
Ideal for breakfast, brunch, or a quick snack, the naan bacon buttie is a modern take on a beloved classic that brings bold flavours and a touch of creativity to your table. It’s the perfect way to elevate a simple dish into something extraordinary, blending familiar tastes with an exciting twist.
Servings:
6 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
Naan ingredients
- 500 g String White Bread Flour
- 200 ml Warm water
- 7 g Fast Action Yeast
- 1 Tbsp Castor Sugar
- 150 ml Plain Greek Yogurt
- 2 Tbsp Melted Butter
- 2 Tsp Salt
For serving
- 180 g Philadelphia Cream Cheese
- 650 g bacon
- 1 jar Tomato chilli jam or chutney
- 30 g coriander
Instructions
- Warm the water until it reaches “body temperature”. This means when you touch the water it feels neither not nor cool.
- 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 (or you can use a stand mixer with the dough attachment) until the dough is smooth, and stretchy. Add flour to the work surface if the dough starts to stick.
- If using an: Instant Pot Duo – Lightly oil the steel inner pot, place the dough into the pot and close the lid. Press the Yogurt button, choose the less setting and set for 30 Minutes
- If using an: Instant Pot Duo Crisp, Duo Plus, Duo Evo Plus, Pro, Pro Crisp – Lightly oil the steel inner pot, place the dough into the pot and seal using the pressure cooker lid. Press Sous Vide to select the Sous Vide Program. Use the + / − Time buttons to adjust the temperature to 32°C. Use the + / − Time buttons to adjust the cook time to 30 minutes and press start
- 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. Place the cooked naans in a clean tea towel until ready to serve.
- To cook your bacon, heat your Vortex 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. Repeat until all your bacon is cooked. If you don’t have an Air Fryer you can fry in a pan.
- To assemble, smear the naan with cream cheese, top with bacon, jam and coriander, then serve immediately.