Recipe - Grilled Cardamom Nan Bread

1 Envelope active dry yeast
1 One fourth cup Lukewarm water (110F115F)
1 tablespoon Honey
1 tablespoon Olive oil + extra
3 One half cup Bread flour
1 tablespoon Salt
1 tablespoon Ground cardamom

In a large bowl, dissolve yeast in the water and stir in the honey. Let
stand until foamy, about 10 minutes. Add the 1 T oil, the flour, salt and
cardamom and stir until the dough forms a cohesive mass.

Turn the dough out onto a lightly floured surface and knead until smooth
and elastic, about 6 minutes. Divide the dough into 8 pieces and shape
each piece into a ball. Set the balls on an oiled baking sheet and brush
with oil. Cover loosely with plastic and let rise in a warm place until
doubled in bulk, 1 to 2 hours. (Dough can be refrigerated overnight
punch down balls before proceeding)

On a lightly floured surface, roll out each ball of dough to an 8inch
disk. Arrange them on 3 oiled baking sheets and let rest for 20 minutes.

Light a grill or heat a grill pan or castiron skillet. Brush each nan
lightly with olive oil and grill for about 1 minute, until golden on the
bottom and light bubbles form on the top. Turn and cook until golden all
over, about 1 minute. Keep warm while you cook the remaining nan.

Reprinted from Food and Wine Magazine, July 1996. Posted to MealMaster
Recipes List, Digest #162

Date: Mon, 10 Jun 1996 21:33:14 0700

From: Julie Bertholf jewel1@ix.netcom.com