Cumin Nan
Ingredients
2 C. All purpose flour
1 tsp. Active dry yeast
1 Tbsp. Sugar
1 tsp. Salt, optional
3 ea Garlic cloves, minced
1 Tbsp. Cold pressed corn oil
1/3 C. Packaged mash potato flakes
1 tsp. Whole cumin seeds, toasted
1 C. Warm water
Glaze:
1 Tbsp. Corn oil
2 ea Garlic cloves, minced
Cooking Instructions
Combine all ingredients except water and glaze in a food processor and process for 30 seconds. Gradually add water while the machine is running. Process in short bursts till a thick ball is formed. Remove and knead for 5 minutes. Use flour as needed to prevent sticking. Cover dough with a damp cloth and let rise in a warm dark place for 15 to 20 minutes. Prepare grill and cover to build up an intense heat. Cut dough into 6 portions. Roll each piece into a circle 8 in diameter and as thin as a flour tortilla. Brush each piece with glaze and place glaze side down on the grill. Cover and allow to bake for 5 minutes. Brush tops with glaze, flip and allow other side to brown.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)