Grilled Cardamom Nan Bread

Recipe Ingredients

1		Active dry yeast
1 1/4 cups	296ml	Lukewarm water
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Olive oil - plus more for
		Brushing
3 1/2 cups	218g / 7.7oz	Bread flour
1 tablespoon	15ml	Salt
1 tablespoon	15ml	Ground cardamom

Recipe Instructions

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.

Source:
Bill Wight

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