Mark's nan bread

Yield: 8 nans

Measure Ingredient
3 cups All-purpose flour
½ tablespoon Baking yeast
2 teaspoons Baking powder
½ teaspoon Baking soda
1 teaspoon Cumin seeds
1 teaspoon Salt
½ teaspoon Sugar
1 tablespoon Vegetable oil
2 eaches Garlic cloves, minced
2 tablespoons Lemon juice
¾ cup Warm water

In a mixing bowl, combine all the dry ingredients & mix well. Add the garlic cloves, oil, lemon juice & enough water to form a dough. Knead the dough for several minutes until it is very soft & pliable. Return to a lightly oiled bowl, cover with a damp cloth & let rise for 2 hours or until doubled in volume.

Turn out dough & punch down. Divide into 8 equal balls. Roll each ball into a tear shape & quite thinly. You should get a flat bread of about 6" to 8" in length & 3" wide. Place on an ungreased cookie sheet. Cover with a damp cloth & let rest for 15 minutes or so.

While the bread is resting, heat the oven to 500F. It is necessary to get the oven really hot. Set the shelves in the middle of the oven. Bake each cookie sheet of bread for 5 minutes. Pull out, flip over & return to the oven for another 3 minutes. If you want the bread a little browner, then leave for another 2 minutes, but watch them as they will dry out rapidly once they have cooked.

Cool on wire racks, brushing with oil & sprinkling with poppy seeds if desired.

NOTE: These nans freeze very well. When using from frozen, I have best results if I thaw them on wire racks. Preheat an oven to 350F.

Turn oven off & then pop in the breads until warmed through: they will only need about 2 minutes to heat through.

They can be reheated very well on a grill come barbeque time as well.

Recipe by Mark Satterly

Submitted By MARK SATTERLY On 05-05-95

Similar recipes