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Grilled Flatbread with Coconut Dipping Sauce

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"Garam Masala brings its warm spice flavor to this tropical flatbread which may be served as an appetizer or as a special bread with Coconut Dipping Sauce. This recipe was developed for McCormick by Southern Living Cooking School."
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Ingredients

1 d 11 h 40 m servings 262 cals
Original recipe yields 11 servings (11 pieces flatbread)

Nutrition

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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 degrees 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 degrees F to 350 degrees F) 2 minutes on each side, brushing with butter. Sprinkle with coconut, and serve with Coconut Dipping Sauce.
  5. 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.

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