| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 8 | Servings | ||
INGREDIENTS
| 1 | Envelope active dry yeast | |
| 1 1/4 | c | Lukewarm water (110F-115F) |
| 1 | tb | Honey |
| 1 | tb | Olive oil + extra |
| 3 1/2 | c | Bread flour |
| 1 | tb | Salt |
| 1 | tb | Ground cardamom |
INSTRUCTIONS
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 8-inch disk. Arrange them on 3 oiled baking sheets and let rest for 20 minutes. Light a grill or heat a grill pan or cast-iron 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>
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