Kati flatbread salad

Kati rolls, the popular Indian street food, deconstructed into a hearty meal salad that can also double as a unique appetizer pizza.

I know you're all like, "Kati? What the heck is kati, Ninj?"

Don't worry, I didn't know either until I stumbled across an article in Good Housekeeping this month about new food trends. Apparently, we're all supposed to be going completely cray cray for Indian street food. And apparently, kati rolls are uber-popular Indian street food.

Kati rolls, based on what I've read, sound a bit like gyros: a warm, meat-based filling wrapped in flatbread (although the fillings can vary widely). OK, I'm in -- sounds awesome.

However, I'm not a big fan of sandwiches for dinner. To me, they're fine for lunch, but for dinner they seem a bit like a cop-out (and no, burgers don't count as sandwiches -- they're in a category all their own). It's silly and arbitrary, but it's my thing. 

Being all ninja-like, I just took the kati roll concept and deconstructed it into a flatbread salad. Because I'm OK with salads for dinner or lunch.

And I'm thrilled with the results! The cool yogurt dressing, tossed with crisp lettuce, pairs perfectly with the lightly spicy meat mixture -- I used ground bison, but it's also pretty amazing with ground beef, turkey or even lamb. And toasting the flatbread lends an extra bit of texture to this warm meal salad.

OK, now here's the best part. I'm giving you a two-fer with this kati salad recipe. You can deconstruct this recipe even further to create kati flatbread pizza.

No joke. Spread the meat mixture onto naan, top with your favorite cheese and bake, then drizzle the whole thing with the yogurt dressing once it comes out of the oven. Enjoy it as a meal pizza or cut the naan into small slices for a cool and unique appetizer.

I love screwing around with traditional recipes to make something wholly new. What about you? Deconstructed anything lately? Leave a comment: The Ninj wants to know.

Kati Flatbread Salad

(adapted from Good Housekeeping)


Ingredients:
3/4 cup finely diced seeded cucumber
1 cup plain Greek yogurt
2 tablespoons water
1 teaspoon ground cumin, divided
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1 cup chopped onion
1 jalapeno, seeded and finely chopped
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 lb. ground beef, turkey or lamb
1 cup chopped tomatoes
1 package / 2 naan or other flatbread (I use Stonefire brand), toasted and cut into bite-sized pieces
1 large head romaine lettuce, sliced into ribbons

Directions:
Combine the cucumber, yogurt, water, 1/4 teaspoon cumin, salt and pepper in a large bowl. Add the lettuce and toss to coat. Set aside.

Heat the olive oil in a skillet and add the onion and jalapeno, stirring for a few minutes until tender. Add the ginger, clove and remaining cumin and stir for about a minute. Add the meat and tomatoes and cook, stirring often, for about 7-8 minutes or until the meat is cooked through. Season to taste with additional salt.

For each serving, layer a handful of toasted naan on top of some dressed lettuce, then top with a large spoonful of the meat mixture.

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