Cumin nan

Yield: 6 servings

Measure Ingredient
2 cups All purpose flour
1 teaspoon Active dry yeast
1 tablespoon Sugar
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

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