Ingredients
- 5 garlic (cloves)
- 3/8 packaged mash potato flakes
- 250 gr all purpose flour
- 240 ml warm water
- 14 gr sugar
- 16 ml pressed corn oil (cold)
- 16 ml corn oil
- 4 gr dry yeast (active)
- 3 gr salt
- 2 gr cumin seeds (whole)
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 20 cm 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
