Grilled cardamom nan bread

Yield: 8 Servings

Measure Ingredient
1 \N Envelope active dry yeast
1¼ cup Lukewarm water (110F-115F)
1 tablespoon Honey
1 tablespoon Olive oil + extra
3½ 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 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.

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