Cumin Nan Recipes

Steps:

• Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
• Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
• Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
• Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

Steps:

• To make the dough, combine all the dough ingredients except the water in a food processor and process for 30 seconds.
• (or whiz in a blender.) With the machine running, gradually add the water in a thin stream through the feeder tube.
• Pulse on and off until the dough forms a soft ball.
• Transfer the dough to a floured board.
• Knead for 5 minutes by hand, sprinkling with flour as needed to prevent sticking.
• The dough should be very soft and pliable.
• Lightly flour a plastic bag.
• Place the dough in the bag, seal it, and let it sit 15 to 20 minutes in a warm, dark place.
• Prepare your grill.
• Keep it covered to build an intense heat.
• Combine the glaze ingredients and reserve.
• Remove the dough from the bag and cut it into 6 equal pieces.
• On a floured board, roll each piece into a circle as thin as a flour tortilla and about 8 inches in diameter.
• (The circle need not be perfect, and a few holes are just fine).
• As each piece is rolled, brush it lightly with the glaze and place it glazed-side down onto the grill.
• When all of the dough has been placed on the grill, cover the grill and bake for 1 1/2-5 minutes, depending on heat, then brush the tops with the glaze, flip, and brown the other side.
• There should be bubbles and brown patches on both sides when the bread is done.
• Enjoy!