Yield: 8 Servings
|1 \N||Envelope active dry yeast|
|1¼ cup||Lukewarm water (110F-115F)|
|1 tablespoon||Olive oil + extra|
|3½ cup||Bread flour|
|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.