---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Grilled Cardamom Nan Bread
  Categories: Breads
       Yield: 8 servings
  
       1    Envelope active dry yeast       3 1/2 c  Bread flour
   1 1/4 c  Lukewarm water (110F-115F)          1 T  Salt
       1 T  Honey                               1 T  Ground cardamom
       1 T  Olive oil + extra              
  
   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.
  
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