---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Cardamom Nan Bread
 Categories: Breads
      Yield: 8 servings
 
      1    Envelope active dry yeast       3 1/2 c  Bread flour
  1 1/4 c  Lukewarm water (110F-115F)          1 T  Salt
      1 T  Honey                               1 T  Ground cardamom
      1 T  Olive oil + extra              
 
  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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