Chili Garlic Butter Naan Breakfast Sandwich

Dough

• 3 1/2 cups all-purpose flour, plus more for the work surface
• 1 cup warm water
• 1/3 cup plain Greek yogurt
• 1/4 cup olive oil
• 1 1/2 tbsp sugar
• 2 tsp instant yeast
• 1 tsp kosher salt
• 1 1/2 cups shredded Colby Jack cheese

Chili Garlic Butter

• 6 tbsp unsalted butter
• 4 garlic cloves, grated
• 1 tablespoon chili oil, or to taste

To Assemble

• 6 pepper Jack cheese slices
• Bacon of choice (creator used beef bacon)
• 2 eggs
• Ketchup
• Chives, for garnish

Directions

• Make the dough: In a large bowl, combine the flour, warm water, yogurt, oil, sugar, yeast, and salt. Mix with your hands or a spoon until a dough forms, 5-6 minutes. Transfer to a floured surface and knead 8-10 minutes, until smooth and elastic. Cover with a damp towel and let rise in a warm place 1-2 hours, until doubled.
• Divide the risen dough evenly into 6 portions. Roll each into a ball, flatten slightly, then roll out.
• Place 1/4 cup shredded cheese in the center of each dough round. Fold the edges up and over the filling and pinch to seal, forming a stuffed ball. Gently roll and flatten each into a 1/4-inch-thick disk, careful not to tear the dough.
• Cook off some bacon, then scramble the eggs, topping with a slice of pepper Jack cheese as you would for breakfast.
• Make the chili garlic butter: Stir together the butter, garlic, and chili oil in a bowl.
• Heat a cast-iron skillet or heavy pan over medium-high. Cook a dough round 1-2 minutes on one side, until bubbles form. Flip and cook another 1-2 minutes, until golden brown spots appear. Repeat with the remaining rounds.
• Brush the hot naan generously with the chili garlic butter as soon as they come off the skillet.
• Top the naan with cooked bacon and eggs, add ketchup and chives, and serve immediately.

From @brandongouveia via Tasty. Original on Instagram.