Category: Breads
Rating: 4.00
Servings: 6


2 cup all purpose flour
1 teaspoon active dry yeast
1 tablespoon sugar
1 teaspoon salt, optional
3 garlic cloves, minced
1 tablespoon cold pressed corn oil
1/3 cup packaged mash potato flakes
1 teaspoon whole cumin seeds, toasted
Warm water ----------Glaze---------
1 tablespoon corn oil
2 garlic cloves, minced

Directions: How to Cook Cumin Nan

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

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Bhopali Roti
Karhi Poori
Naan (Leavened Oven-Baked Bread)

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