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Serves 4 500g self-raising flour 5 tbsp sugar 4 tbsp ground almonds 2 tbsp finely chopped sultanas 2 tbsp pumpkin seeds 1/2 cup single cream Put the flour in a large bowl and mix with 3 tbsp sugar, 2 tbsp ground almonds, 1 tbsp sultanas, and 1 tbsp pumpkin seeds. Knead the dough and leave for up to 2 hours. This allows the dough to relax and become easier to stretch. Knead the dough again and pour in the cream. Roll out a piece of the dough at a time for up to 3 inches in diameter. With each disc, put a quarter of the sugar, ground almonds, sultanas, and pumpkin seeds, in the centre and then roll out to twice the size. Place in a hot tandoor for 3 minutes or until cooked. To serve, drizzle with a little olive oil. Serves 4 500g self-raising flour 10 tbsp sugar 4 tbsp finely chopped sultanas 2 tsp Lemon Grass and Coconut stir fry mix 1/2 cup milk Put the flour in a large bowl and mix with 3 tbsp sugar, stir fry mix, 1 tbsp sultanas and milk. Knead the dough and leave for up to 2 hours. This allows the dough to relax and become easier to stretch. Knead the dough again. Halve the dough and roll out a piece of the dough at a time for up to 3 inches in diameter. With each disc, put half of the sugar and sultanas in the centre and then roll out to twice the size. Place the naans in a hot oven for 3 minutes or until cooked. To serve, drizzle with a little olive oil.
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