Tlayudas (Mexican Tortilla Flatbread)

In a small saucepan, heat grapeseed oil over medium-high heat. Add carrots, onion and Chile; cook, stirring often, until they begin to brown. Reduce heat to medium low and add tomato paste, cumin, coriander, fenugreek, cinnamon, paprika and garlic.

Cook, stirring often, until caramelized, around 5 to 7 minutes. Add lime juice and water, and cook until thickened, 1 minute, then remove from the heat. Stir in the cilantro and season with salt and white pepper. Let cool.

In a small bowl, combine all the seed mix ingredients and toss to incorporate. Set aside.

In a small bowl, combine all the herb salad ingredients and toss to incorporate. Set aside.

Preheat oven to 450°. Heat a large cast-iron pan or grill pan over medium-high heat. Brush both sides of each tortilla with the grapeseed oil. Working with 1 tortilla at a time, grill, flipping once, until a little charred and firm, 1 to 2 minutes per side. Transfer to a sheet pan and repeat with the other tortilla.

With both tortillas side by side on the sheet pan, divide the carrot salsa between the two, spreading to cover all but an outer ½-inch rim. Bake until the tortilla is firm and the edges are golden, 6 to 7 minutes.

Remove the tortillas from the oven, tear up the burrata into small pieces and divide it between the 2 tortillas. Return to the oven and bake until melted, 2 to 3 minutes more.

Transfer both tlayudas to a cutting board and top each with the seed mix and herb salad. Slice into wedges and serve.