When people ask me what my favorite food is, my answer is easy.
Not like sandwich bread—in fact, we never even have that in the house—but crusty, artisany breads. (I’m not entirely sure what that means—but whenever that word is used to describe a loaf of bread it’s a kind I need to GET IN MY BELLY.)
Seriously, if you give me a crusty french baguette or a sourdough boule and nothing else for a meal I’ll be happy.
Add a glass of wine and I’ll love you forever.
When I’m out a restaurant, however, ordering a bread basket for my meal isn’t usually acceptable (although when I was a child it was … and I did), but for past few years that hasn’t been a problem.
You guys, I’m obsessed with flatbreads.
You know, long pizzas that make you feel fancy.
Flatbreads have become sexy, haven’t they?
There’s not many restaurants that don’t have a few on their menus these days, and I’ll be honest, if they’re on there, I’m ordering one.
About a month ago I decided to make a few of my own and came up with some delicious, easy combinations, and I’m obsessed.
If you’re not hungry, you’re about to be.
*For all of these variations, I’m using Stonefire Naan, which I find in packs of two at (where else) Target.
If you follow the instructions on the back of the Naan package, you’ll end up with a very floppy flatbread.
I like firmer flatbread with crispy edges, so here’s what I do.
- Place Naan upside down on oven rack and broil on medium for a few minutes until the bottom is slightly crisp. I just poke it with my fingernail every 30 seconds or so to test.
- Take out, turn over, and brush the top of the Naan with olive oil.
- Place Naan directly on oven rack and bake at 400° for about 5 minutes, until the edges look like they’re browning.
- Naan is a fun word to say, isn’t it?
Now that you know how to perfectly cook your base, let’s have some fun with toppings!
I love bruschetta.
Last summer I ate it about three times a week for dinner on slices of baguette (follow that link for my go-to, easy recipe!) so coming up with this one was a no-brainer.
Make sure you use fresh basil and pile it on like lettuce.
Prepare Naan according to above instructions if you don’t want it to be soft.
For this one I brush with olive oil mixed with crushed garlic cloves.
After you’ve crisped it up a bit, remove from oven and sprinkle with a generous dose of shredded mozzarella cheese.
Bake (still at 400° and still directly on oven rack) for about 4 minutes until cheese is melted and edges are browned.
Remove from oven.
Top with plenty of fresh basil (I cut mine into strips) and halved cherry tomatoes.
Drizzle with Balsamic glaze—not oil—which is an excellent item to have in your pantry for various yummy things!
Sweet & Spicy California Flatbread
Because avocados, obviously.
After you’ve crisped up your Naan, remove from oven and add cheese (whatever you think sounds good–I used shredded Pepper Jack because it is life), shredded rotisserie chicken breast (or you could use diced, cooked chicken if you want to add effort to your life, which I do not), and BACON.
Put back in oven and bake for about 4 minutes, or until cheese is melted and edges are crispy.
Remove from oven and add diced red peppers (or tomatoes would work) and diced avocados.
And then comes the critical part.
Drizzle with this, which I believe God himself invented:
OMG, you guys, this is insane.
It’s the perfect blend of sweet and spicy. I’ve even been using it on my turkey sandwiches.
I’m dangerously close to popping in a straw.
If, sadly, you can’t find this, you could mix some taco sauce or seasoning with Ranch.
It won’t be sweet, but sometimes straight up spicy is all you need.
Bacon, lettuce, and tomato on a flatbread?
After crisping up your flatbread, sprinkle with cheese (I used mozzarella).
Return to oven and bake for about 4 minutes until cheese is melted and edges crisp.
Meanwhile, toss shredded lettuce and tomatoes with good old Ranch dressing.
Remove flatbread and top with salad mixture and then top with about half a pig’s worth of crumbled bacon.
Sprinkle with fresh ground pepper.
So this weekend, get yourself some Naan and go crazy with flatbreads.
You could also use a mix—I’d love to try this Krusteaz one if I can find it –
Make sure to let me know if you try one of these recipes, or better yet, experiment with your own and leave me your ideas below.
Because more flatbreads means more happiness, right Oprah?
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