INGREDIENTS

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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