Cumin Nan Recipes

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CUMIN NAN



Cumin Nan image

Make and share this Cumin Nan recipe from Food.com.

Provided by Sharon123

Categories     Yeast Breads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups unbleached white flour
1 teaspoon active dry yeast
1 tablespoon sugar
1 teaspoon salt (optional)
3 garlic cloves, minced
1 tablespoon corn oil
1/3 cup packaged instant mashed potatoes
1 teaspoon cumin seed, toasted
1 cup water
1 -2 tablespoon corn oil
2 garlic cloves, minced

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!

Nutrition Facts : Calories 189.5, Fat 2, SaturatedFat 0.3, Sodium 5.8, Carbohydrate 37.3, Fiber 1.5, Sugar 2.3, Protein 5

UIGHUR NAN WITH CUMIN AND ONION



Uighur Nan With Cumin and Onion image

Provided by Molly O'Neill

Time 2h30m

Yield Six large flatbreads

Number Of Ingredients 6

2 teaspoons dry yeast
2 1/2 cups lukewarm water
5 to 6 cups unbleached white bread flour
1 tablespoon sea or kosher salt
3 tablespoons finely chopped scallions
1 teaspoon cumin seeds

Steps:

  • Sprinkle the yeast over the warm water in a large bowl. Stir to dissolve. Stir in 3 cups flour, a cup at a time. Stir the dough 100 times in the same direction, about 1 minute, to develop the gluten. Add 2 teaspoons salt, then continue adding flour until the dough is too stiff to stir. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding more flour if necessary to prevent sticking.
  • Clean and lightly oil the bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
  • Position a rack in the lower third of your oven and arrange quarry tiles, if you have them, on the rack, leaving a 1-inch gap between the tiles and the oven walls. If you have no quarry tiles, place 1 large or 2 small baking sheets on the rack to preheat. Preheat the oven to 500 degrees.
  • Punch the dough down and turn out onto a lightly floured surface. Divide into 6 pieces. Using lightly floured hands, flatten each piece into a 4to 5-inch round. Cover the rounds with a dry cloth. Keeping the remaining pieces covered as you work, roll each dough round out on a lightly floured surface into a 10-inch round. The dough may spring back as you roll; it's best to work on 2 or 3 dough rounds at a time, alternating between them, to give the gluten time to stretch before you resume rolling. Then cover the large rounds with plastic wrap and let rise for 10 minutes.
  • Working with 2 breads at a time, using a bread stamp or a fork, stamp the center portion of each bread; work from the center out until the dough is thoroughly pricked and flattened, leaving a 1 1/2- to 2-inch rim all around. Sprinkle a scant teaspoon of scallions, a generous pinch of cumin seed and a generous pinch of salt over the center of each bread, then dip your fingers in water and sprinkle the centers of the breads.
  • Slide each round onto a baker's peel or flour-dusted baking sheet and slide off onto the quarry tiles or preheated baking sheet. Bake until the tops of the breads begin to brown, 8 to 10 minutes. Transfer to a rack to cool for 5 minutes, then wrap in a cloth to keep soft and warm. Repeat with the remaining dough, scallions, cumin and salt. Serve warm.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 1 gram, Carbohydrate 92 grams, Fat 2 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 533 milligrams, Sugar 0 grams

NAAN-LIKE EASY FLATBREAD



Naan-like Easy Flatbread image

Simple flatbread made without yeast.

Provided by lj

Categories     Bread     Quick Bread Recipes

Time 37m

Yield 4

Number Of Ingredients 7

2 cups all-purpose flour, or more as needed
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cumin seeds
½ teaspoon white sugar
1 cup milk
2 tablespoons oil, divided

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.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 51.3 g, Cholesterol 4.9 mg, Fat 8.7 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 1.9 g, Sodium 245 mg, Sugar 3.5 g

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