- 1 (16 ounce) package 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 light 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
- 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.
- Cover and let rise in a warm place (85 degrees F), free from drafts, 35 minutes or until doubled in size.
- 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.
- 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.
- 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.