Recipe - Cumin Nan

2 cup All purpose flour
1 teaspoon Active dry yeast
1 tablespoon Sugar
1 teaspoon Salt, optional
3 Garlic cloves, minced
1 tablespoon Cold pressed corn oil
1/3 cup Packaged mash potato flakes
1 teaspoon Whole cumin seeds, toasted
1 cup Warm water
Glaze
1 tablespoon Corn oil
2 Garlic cloves, minced

Combine all ingredients except water & glaze in a food processor & process
for 30 seconds. Gradually add water while the machine is running. Process
in short bursts till a thick ball is formed. Remove & knead for 5 minutes.
Use flour as needed to prevent sticking. Cover dough with a damp cloth &
let rise in a warm dark place for 15 to 20 minutes.

Prepare grill & cover to buld up an intense heat. Cut dough into 6
portions. roll each piece into a circle 8" in diameter & as thin as a
flour tortilla. Brush each piece with glaze & place glaze side down on the
grill. Cover & allow to bake for 5 minutes. Brush tops with glaze, flip &
allow other side to brown.

PER SERVING: 227 Cal.; 5g Prot.; 5g Fat; 41g Carb.; 0 Chol.; 17mg Sod.; 3g
Fiber.

VT July, 1993