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.
