Grilled Cardamom Nan Bread

Grilled Cardamom Nan Bread

Yield: 8 Servings

1 envelope active dry yeast

1 1/4 c lukewarm water (110f-115f)

1 T honey

1 T olive oil + extra

3 1/2 c bread flour

1 T salt

1 T cardamom,Ground

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.