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Grilled Flatbread wCoconut Dipping Sauce




Source of Recipe


This recipe was developed for McCormick by Southern Living Cooking School.


List of Ingredients




1 package (16 ounces) hot roll mix
1 cup very hot water
1 tablespoon McCormick® Gourmet Collection® Garam Masala
2 tablespoons olive oil
1/4 cup butter or margarine,
1/3 cup grated coconut, toasted

Coconut Dipping Sauce:
1 cup lite coconut milk
1/4 cup slivered almonds, toasted
3 tablespoons tomato sauce
2 teaspoons honey
1 teaspoon McCormick® Gourmet Collection® Red Curry Powder
1/8 teaspoon McCormick® Gourmet Collection® Ground Ginger


Recipe



1. Stir together hot roll mix, water, garam masala and olive oil in a large mixing bowl until dough pulls away from sides of bowl. Turn dough out onto a lightly floured surface, and knead for 2 minutes. Shape dough into a ball and place in a bowl coated with nonstick cooking spray, turning to oil top.

2. Cover and let rise in a warm place (85°F), free from drafts, 35 minutes or until doubled in size.

3. Divide dough into 11 pieces; shape each piece into a ball, and place in an aluminum foil-lined 15x10-inch jellyroll pan coated with cooking spray. Cover and let stand 5 minutes. Stretch and shape each ball into a thin 6x4-inch rectangle.

4. Grill flatbread, without grill lid, over medium heat (300°F to 350°F) 2 minutes on each side, brushing with butter. Sprinkle with coconut, and serve with Coconut Dipping Sauce.

To make Coconut Dipping Sauce: In a food processor, process coconut milk, almonds, tomato sauce, honey, curry powder and ginger until nuts are finely ground, stopping to scrape down sides. Makes 1 1/3 cups.