Cumin Nan Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: All purpose flour,
1 tsp: Active dry yeast,
1 tbsp: Sugar,
1 tsp: Salt, optional
3 each: Garlic cloves, minced
1 tbsp: Cold pressed corn oil,
1/3 cup: Packaged mash potato flakes,
1 tsp: Whole cumin seeds, toasted
1 cup: Warm water ----------Glaze------------,
1 tbsp: Corn oil,
2 each: Garlic cloves, minced
Directions:
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.
VT July, 1993
Source from luhu.jp
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.
VT July, 1993
Source from luhu.jp