Grilled Flatbread with Coconut Dipping Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Grilled flatbread with coconut dipping sauce is a delightful recipe that combines the smoky flavors of grilled bread with the creamy and tangy taste of coconut sauce. The flatbread is perfectly charred on the outside, while remaining soft and fluffy on the inside. The coconut dipping sauce adds a tropical twist to the dish, enhancing the flavors with its rich and aromatic blend. This recipe is quick and easy to make, making it a perfect appetizer or snack for any occasion.

Keywords: grilled, flatbread, coconut dipping sauce, recipe, appetizer.

Grilled flatbread with coconut dipping sauce recipe details

Grilled flatbread with coconut dipping sauce recipe, recipe Rating: 4.9
Number of votes:130

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.
Ready in: 40 mins

Ingredients

Serves: 11

• 1 (16 ounce) package hot roll mix
• 1 cup very hot water
• 1 tablespoon McCormick(R) Gourmet Collection(R) Garam Masala
• 2 tablespoons olive oil
• 1/4 cup butter or margarine
• 1/3 cup grated coconut, toasted
• Coconut Dipping Sauce:
• 1 cup light coconut milk
• 1/4 cup slivered almonds, toasted
• 3 tablespoons tomato sauce
• 2 teaspoons honey
• 1 teaspoon McCormick(R) Gourmet Collection(R) Red Curry Powder
• 1/8 teaspoon McCormick(R) Gourmet Collection(R) Ground Ginger

Preparation method

Prep: 25 mins | Cook: 15 mins

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 15×10-inch jellyroll pan coated with cooking spray. Cover and let stand 5 minutes. Stretch and shape each ball into a thin 6×4-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.