Peshwari Naan Bread (makes 4) 
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Ingredients: 
2 x 200 ml. level cups of Plain Wheat Flour.
1 x 200 ml. cup yeast liquor (see method).
100 ml. Powdered Almond.
25g. Live Yeast or 1tsp. Dried Yeast granules.
1Tbl. Honey or Brown Sugar.
Milk.
Salt.
Sugar.
Sultanas.
Pumpkin seeds (optional).
Cream or Plain Yoghurt (optional).
Flour for rolling.
Ghee for dressing.

Method:
Sieve the Flour into a large mixing bowl, add a pinch of Salt, 1Tbl. Honey, Almond powder, 1Tbl. Cream and combine.
Put 1tsp. Sugar in a 200 ml. cup, pour in 1/3 depth of boiling water, dissolve the Sugar.
Pour in cold Milk to within 1cm. of the top, this should cool it to around 30-35C (warmer than 40C will kill the Yeast).
Crumble the Yeast into the liquid and stir well, leave it to form a froth.
Pour Yeast liquor into the mixing bowl and knead thoroughly.
When the dough has risen to TWICE the original size, briefly knead and divide into 4 equal pieces.
Take a piece of dough and form a ball, squash gently with your hand, sprinkle with a few Sultanas and Pumpkin seeds then press again, roll into 25cm. disc, bake in a pre-heated skillet (large gas ring at  power) or hotplate.
When bubbles appear on the top and the bottom has brown speckles, turn over and toast the top until the bubbles turn brown. 

Paint the tops with Ghee, serve while still hot. 