NAAN FOLD OVERS
Naan rotis
Make dough with
3 cups flour
1/4 tsp salt
1 tsp instant yeast
1 Tblspn sugar
1/4 cup oil
2 Tblspn klim

Warm milk to make dough. Allow the dough to prove. Punch down. Then divide the dough into 12 portions. Roll out about the size of side plate or bigger or smaller depending on the thickness you prefer.
Cook on the tawa. Brush with ghee.

Spicy chicken
Mix 500gr chopped fillet pieces with
1 heaped Tblspn all purpose spice**
1 Tblspn lemon pepper
2 Tblspn mayonnaises
2 Tblspn tomatoe sauce
1 ½ tsp chillie powder
1 ½ tsp salt
1 ½ tsp chicken spice
Cook on low heat with 2 Tblspn ghee and very little water until done.

Raita
Cubed tomatoes
Cubed cucumber
Yogurt
Salt and pepper.
Mix all together just before assembling naan foldovers

Spoon chicken and raita on the naan and fold in half

EGG BREAD

4 eggs, 1tsp salt, 1tsp dry dhana, 1tsp red chillies or 1tsp green chutney, half tsp arad, 3 tab milk and green dhana and spring onions chopped

Method.

Whisk the above ingredients together. Warm oil in a pan Slice bread in halves or fours Shallow fry on medium heat. U can serve with mayonnaise or cheese spread or red chutney. Enjoy

TUNA SANDWICHES
I tin tuna… drained all the water out. Add 1 red chopped onion, 1 tomatoe, 1/4 cucumber. season with salt and pepper Add about 5 tab mayonnaise and mix everything together Now u can have it with white or brown bread or even with rye bread or on seed loaf Very yummy in the hot summer weather

 
CALZONES

Filling
½ kg fillet cubed
1 ½ grated onion sauté in 1 tblsp butter
Add fillet, 1 tsp green .chilli, 1 tsp fine jeeroo, 1 tsp garlic, salt, pepper.
Optional: add mushrooms, green pepper when almost done. Cook until the water burns out.
Remove from heat.
Add: 2T mayo, 2T sweet chili sauce, 2T picalilli, 1T mustard sauce, 1 cup cheese

Dough
(40 balls, roll into 4-5 fingers-wide discs)
4 cups flour
1pkt yeast
1/4 cup oil
1 cup lukewarm milk
1 cup lukewarm water
4 tblsp sugar
1/4 tsp salt
Allow to rise.
Make balls
Fill
Close, press edges with knife or fork
Brush with egg, tal
Don’t leave to rise
Bake until golden, but still soft
Freeze/ready to eat