Paneer Flatbread
Source: Recipe and photo courtesy of Rich’s Foodservice
Piggybacking on Indian cuisine, an emerging ethnic trend, differentiates this flatbread from the many Mediterranean renditions on menus. Aside from its global flavors, this snack is vegetarian, shareable and handheld—three more characteristics that add to its appeal.
Ingredients
Paneer Tikka
1/2 cup plain yogurt, well drained
1/2 lemon, juiced
1 tbsp. garlic paste
1 tbsp. ginger paste
1 tsp. red chili flakes
Salt, to taste
1/2 tsp.
garam masala powder
10 oz. paneer
2 tbsp. vegetable oil
2 tbsp. vegetable oil
1 cup mixed chopped onion and tomatoes
Flatbread
1 oval flatbread (12 x 5 inch-size)
2 tbsp. butter
1 tbsp. chopped garlic
1/4 green bell pepper, sliced
1 red onion, thinly sliced
1 tbsp. red pepper flakes
4 oz. mozzarella cheese, sliced
Yogurt Riata
2 cups plain whole-milk yogurt
2 cups grated English or Persian cucumber
1 clove garlic, minced
4 sprigs fresh mint, leaves only, minced finely
1 tsp. kosher salt
Freshly ground black pepper, to taste
Steps
- Prepare Paneer Tikka: In large bowl, combine yogurt with lemon juice, garlic paste, ginger paste, chili flakes and garam masala powder; mix well.
- Cut paneer into big cubes, sprinkle with a little red chili flakes and salt to taste. Add seasoned paneer to yogurt mixture; let stand 5 to 10 minutes.
- Heat oil in nonstick skillet over medium heat. Add tomatoes and onions; cook until soft, about 5 minutes. Add the paneer cubes in yogurt; heat through. Keep warm.
- Prepare Yogurt Raita: Whisk yogurt until smooth. Whisk in cucumber, garlic, mint, salt and pepper. Cover and chill.
- Preheat oven to 375°. Brush flatbread with butter and sprinkle with garlic. Top with Paneer Tikka, red onion and green pepper. Add sliced mozzarella cheese and sprinkle with red chili flakes.
- Bake flatbread for 12 to 15 minutes or until heated through and cheese is bubbling. To serve, cut into wedges and accompany with Yogurt Raita.