Grilled Indian-Spiced Flatbread

  • Yield: servings


2tablespoons oil, divided
1cup thinly sliced onion
1teaspoon McCormick Turmeric, Ground
1/2teaspoon McCormick Cumin, Ground
1/2teaspoon McCormick Red Pepper, Crushed
1package (8.8 ounces) naan or Indian flatbread (2 pieces)
2 vine-ripened tomatoes, sliced
6ounces goat cheese (chevre), crumbled
1tablespoon chopped fresh mint


  1. Heat 1 tablespoon of the oil in medium skillet on medium heat. Add onion; cook and stir 3 minutes or until softened. Stir in turmeric, cumin and red pepper. Set aside.
  2. Brush tops of naan lightly with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula.
  3. Spread 1/2 of the onion mixture evenly on each crust. Top with tomatoes and goat cheese. Close lid. Grill over low heat 1 to 2 minutes or until cheese is melted. Remove from grill. Sprinkle with mint. Serve immediately.

Courtesy of McCormick

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