• Combine the ingredients.

• In a large pot over medium heat, bring the milk barely to a simmer. Stir frequently to keep it from burning.
• When the milk begins to simmer, pour the lemon juice in and remove from heat. Gently stir – you should immediately see the milk curds and whey separating (it will produce a yellow-green liquid). *If it doesn't separate after a minute or so, return to the stove and add a little bit more lemon juice. Once it begins separating, continue with the recipe.*
• Allow to rest for a couple minutes to let the separating process finish. Meanwhile, set a colander in a large bowl or the sink and line with a cheesecloth or tea towel.
• Pour or scoop the curds into the towel, letting the whey drip through. Add a bit of salt and stir in.
• Gently pour cold water directly over the cheese to cool and rinse the acidic taste out.
• Gather up the edges of the cloth and squeeze out any excess liquid. Then twist tightly until all the liquid is out. *If you feel like you got all the liquid out, go on to the next step, otherwise allow the twisted cheese to hang from the faucet or sit in the colander until it has all dripped out – 15 minutes or so.*
• Place the cheese (still wrapped in the cloth) on a plate and place another plate on top. Place something heavy (a large can, etc.) on top of the plate and set the whole thing in the fridge for 30 minutes.
• After the time is up, remove from the fridge and unwrap. Cut and serve immediately or place in an air-tight container and return to the fridge for 2-3 days.

Marinade:

• Cube the chicken into bite-sized cubes. *It's easiest to do this if the chicken is still partly frozen. *
• Combine the rest of the marinade ingredients in a Ziploc bag then add the chicken and mix together.
• Seal and place in the refrigerator to marinate – at least 3 hours and up to 24 hours.

Cooking the Chicken:

• When the chicken has finished marinating, pour the excess marinade into a medium bowl (leaving the chicken in the bag) then add the tomato paste, cream, milk, sugar, and salt to it and stir to combine. Set aside.
• Heat the butter in a large frying pan over medium/high heat.
• Dump the chicken into the heated pan and spread in an even layer.
• Cook for about 3 minutes, flipping once or twice. You want the chicken to be completely white, but it probably won't really brown because of the marinade.
• When the chicken is cooked, add the rest of the ingredients and simmer on low heat for about 20 minutes, stirring occasionally.

• Preheat the oven to 450°.
• Brush the pitas, flatbread, or naan with a liberal amount of melted butter then sprinkle with garlic salt.
• Cut into 8 or so pieces (like a pie) and spread in an even layer on a baking sheet.
• Bake for about 5 minutes, flip over, then bake for another 5-7 minutes or until chewy crisp.

• In a mixing bowl, combine the warm water, honey, and yeast and allow to rest for 10 minutes or until foamy.
• Add the flour, yogurt, salt, baking powder, and egg.
• Mix for 2-3 minutes until smooth. (the dough will still be slightly sticky, but it should form into a ball that pulls away from the sides of the mixing bowl. If it's too sticky, add a bit more flour.)
• Shape into a ball and place in a greased bowl. Cover with a damp towel and let it rise for 1 hour untl the dough has nearly doubled in size.
• Transfer it to a floured surface and shape it into an even circle. Cut the dough into 8 equally-sized wedges and roll each wedge into a ball with your hands. Then use a rolling pin to roll out the dough ball until it forms an oval about 1/4-inch thick. It shrinks up when it hits the pan, so it's hard to get it too thin. *I recommend multi-tasking this process – rolling out the next dough ball while you cook one of the stove.*
• Heat a large skillet over medium-high heat. Add one of the rolled-out discs to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the other side is golden as well, then transfer the dough to a clean plate.

  *If you are making garlic naan, brush one or both sides of the dough with the garlic butter once the naan has cooked.*
• If desired, sprinkle the naan with a pinch of coarse salt. Then cover the naan with a clean towel so it stays warm.
• Repeat with remaining dough.