Yield: 6 servings
|2 cups||All purpose flour|
|1 teaspoon||Active dry yeast|
|1 teaspoon||Salt, optional|
|3 eaches||Garlic cloves, minced|
|1 tablespoon||Cold pressed corn oil|
|⅓ cup||Packaged mash potato flakes|
|1 teaspoon||Whole cumin seeds, toasted|
|1 cup||Warm water ---------Glaze------------|
|1 tablespoon||Corn oil|
|2 eaches||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.
"Vegetarian Times" July, 1993