Naan breads

• 130ml milk
• 2tsp (7g packet) yeast
• 2 tsp sugar
• 300g self-raising flour
• 100g yoghurt
• 2 tbsp oil
• 1tsp salt
• 1tsp nigella seeds

1. Warm milk to be hand hot. Mix in yeast, and sugar. Allow to stand for 15 minutes so the milk begins to froth.
2. Stir so the yeast is fully incorporated.
3. Add self-raising flour, yoghurt, oil, 1 salt and (optionally) nigella seeds and mix to a dough.
4. Knead for 2 minutes on a floured surface to make a smooth soft dough (add more flour if its sticky and tricky to work with, I needed to) and leave to rise for 20 minutes in a lightly oiled bowl covered in cling film.
5. Split the dough into 4 and roll each out to a 5mm thick tear shape.
6. One by one dry fry in a hot pan until it rises and begins to get a good colour on the bottom.
7. Flip it over and brown the other side.
8. Lightly butter one side and wrap in foil.
9. You can keep these warm in an oven.

Ultimate Pizza Sauce

Copied from http://www.food.com/recipe/ultimate-pizza-sauce-114392

• 2tablespoons olive oil
• 1tablespoon butter
• 1⁄2cup onion, chopped
• 1⁄4cup celery, chopped
• 1garlic clove, minced
• 1(8 ounce) can tomato sauce
• 1(6 ounce) can tomato paste
• 2tablespoons grated parmesan cheese
• 1teaspoon dried basil
• 1teaspoon dried oregano
• 1⁄2teaspoon salt
• 1⁄2teaspoon sugar
• 1⁄4teaspoon black pepper
• 1small bay leaf
• 1teaspoon fennel seed

DIRECTIONS

1. In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
2. Add tomato sauce and tomato paste and stir until smooth.
3. Add remaining ingredients and bring to slow simmer.
4. Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
5. Remove the bay leaf and spread the sauce on your prepared pizza dough.