1 Envelope active dry yeast
1 1/4 c Lukewarm water (110F-115F)
1 tb Honey
1 tb Olive oil + extra
3 1/2 c Bread flour
1 tb Salt
1 tb Ground cardamom
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.
Yields
8 Servings