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Title: Cumin Nan
Categories: Ethnic Bread
Yield: 6 Servings
| 2 | c | All purpose flour |
| 1 | ts | Active dry yeast |
| 1 | tb | Sugar |
| 1 | ts | Salt, optional |
| 3 | Garlic cloves, minced | |
| 1 | tb | Cold pressed corn oil |
| 1/3 | c | Packaged mash potato flakes |
| 1 | ts | Whole cumin seeds, toasted |
| 1 | c | Warm water ----------Glaze------------ |
| 1 | tb | Corn oil |
| 2 | Garlic cloves, minced |
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.
"Vegetarian Times" July, 1993
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