Cumin Nan

2 c All purpose flour

1 ts Active dry yeast

1 tb Sugar

1 ts Salt, optional

3 ea Garlic cloves, minced

1 tb Cold pressed corn oil

1/3 c Packaged mash potato flakes

1 ts Whole cumin seeds, toasted

1 c Warm water

---Glaze
1 tb Corn oil

2 ea Garlic cloves, minced

Combine all ingredients except water & glaze in a food processor & process for 30 seconds. Gradually add water while the machine is running. Process in short bursts till a thick ball is formed. Remove & knead for 5 minutes. Use flour as needed to prevent sticking. Cover dough with a damp cloth & let rise in a warm dark place for 15 to 20 minutes. Prepare grill & cover to buld up an intense heat. Cut dough into 6 portions. roll each piece into a circle 8" in diameter & as thin as a flour tortilla. Brush each piece with glaze & place glaze side down on the grill. Cover & allow to bake for 5 minutes. Brush tops with glaze, flip & allow other side to brown. PER SERVING: 227 Cal.; 5g Prot.; 5g Fat; 41g Carb.; 0 Chol.; 17mg Sod.; 3g Fiber. VT July, 1993