Grilled Indian-Spiced Flatbread

• 2 tablespoons oil divided
• 1 cup onion thinly sliced
• 1 teaspoon turmeric powder McCormick GourmetTM, Ground
• 1/2 teaspoon cumin McCormick GourmetTM Organic, Ground
• 1/2 teaspoon red pepper McCormick GourmetTM Organic, Crushed
• 8 3/4 ounces naan 2 pieces
• 2 vine ripened tomatoes sliced
• 6 ounces goat cheese chevre, crumbled
• 1 tablespoon 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

oil, onion, turmeric, cumin, red pepper, tomatoes, goat cheese chuevre, fresh mint

Taken from www.yummly.com/recipe/Grilled-Indian-Spiced-Flatbread-2104559 (may not work)