Besides being in charge of desserts, Wayne Brachman presides over bread making at the Hamptons summer house. He adds a hit of spice to his version of the classic Indian bread.Plus: More Grilling Recipes and Tips
1 envelope active dry yeast
1 1/4 cups lukewarm water (110° to 115°)
1 tablespoon honey
1 tablespoon olive oil plus more for brushing
3 1/2 cups bread flour
1 tablespoon salt
1 tablespoon ground cardamom
How to Make It
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 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.
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.
The dough can be refrigerated overnight. Punch down the balls before proceeding.
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