Grilled Cardamom Nan Breadbreads and rolls, grilling recipes, indian 1 envelope active dry yeast 1 1/4 cups lukewarm water 1 tablespoon honey 1 tablespoon olive oil; plus more for brushing 3 1/2 cups bread flour 1 tablespoon salt 1 tablespoon ground cardamom In a large bowl, dissolve the yeast in the water and stir in the honey. Let stand until foamy, about 10 minutes. Add the 1 tablespoon of 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 an oiled baking sheet and brush with the oil. Cover loosely with plastic and let rise in a warm place until doubled in bulk, 1 to 2 hours. (MAKE AHEAD: The dough can be refrigerated overnight. Punch down the 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 the 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. Matthew Kenney is the chef/owner of Matthew's in New York City. This recipe is part of menu cooked by Kenney at his weekend home in the Hamptons. The menu is as follows: see a North African Menu. |
