I’m all for doing meals the easy way! Who is with me?
I mean, in some ways, having elaborate meals can be quite rewarding. The time and patience to create something truly delicious is a fun time in its own right. I love making things like ice cream, slow cooking stews, and chili where time and patience are vastly rewarded. But sometimes, we need things quick and easy. And nothing screams convenience like naan flatbread.
Say what? Yes, you’ve heard that right!
Now, naan and I have had quite a past together. Naan, as you might be familiar with, is the buttery flatbread you get with Indian food. If you have never had naan, you might want to get on that ASAP.
I have a history of making various bread products into flatbreads or pizzas. Nothing hits the spot quite like a hot mini pizza straight from the toaster oven. When I was in middle school, I never ate lunch at school, instead waiting until 2:30 when I got home to eat my midday meal. My mother, bless her, would allow me to make the kitchen into a laboratory, where I could experiment to my heart’s desire. Yes… at snack time!
I loved to experiment with different types of crust because, unfortunately for me, it was not as though we had pizza dough lying around all the time. Some of the ones you might be familiar with are English muffins, bagels, and the ever famous matzah. However, one day, the only carb-esque type of product we had was some leftover naan. While I was skeptical at first, I found the buttery, doughy naan was the closest base I could find that mimicked real pizza.
Aren’t the best accidents happy accidents?
Now that the weather is getting warmer and summer is here (because, did we actually have spring?) I am wanting to spend less and less time in the kitchen. Not only is naan pizza delish, but it is fast. My favorite way to serve up a naan pizza as of late is a breakfast smoked salmon flatbread. It is basically your favorite bagel and lox with an upgrade.
First, you toast the naan until it is slightly crispy and warm. While the naan is toasting, I make the whipped goat cheese yogurt sauce. While straining the yogurt is not necessary, it insures the flatbread will not get soggy. I then whip it up with some goat cheese, lemon zest, and dill. Heck yes!
After spreading the sauce all over, I top the flatbread with all of my favorite toppings. I love tomatoes, sliced red onion, capers, and fresh dill. However, make sure you do not skip out on Blue Circle Foods smoked salmon. The flavor of this salmon is unreal, you guys. The founders, a James Beard award-winning chef, a restaurateur, and an organic industry leader in humanely-raised livestock practices worked together to create the most sustainably-raised salmon available. Even better, it contains double the omega-3’s generally found in salmon and is free from GMOs, antibiotics, added hormones and harmful contaminants. If you need a smoked salmon recommendation, Blue Circle Foods is definitely my go-to when it comes to the best tasting and most ethically raised salmon. You can visit Blue Circle Foods’ Amazon store and enter code TASTYSEA for free shipping on your next order.
Now, go forth and make this flatbread. It would be lovely as a quick breakfast or lunch. Heck, I have made a couple, cut it into slices, and served it as a part of brunch. You might just have to put your fancy hat on.
Sarah
Yields 2 flatbreads
15 minPrep Time
10 minCook Time
25 minTotal Time
Save Recipestuff
- 1/3 cup greek yogurt (whole milk works best in this case)
- 2 ounces goat cheese
- Zest of 1 lemon
- ¼ cup fresh dill, chopped, divided
- Salt + Pepper
- 2 naan flatbreads, toasted
- 4-5 pieces Blue Circle Foods smoked salmon
- 10-12 cherry tomatoes, halved
- ½ small red onion, thinly slices
- 2 tablespoons small capers, rinsed and patted dry
- 1-2 green onions, thinly sliced
- Salt + pepper
- Everything bagel seasoning (optional)
meanderings
To get started, line a colander with either a paper towel or nut milk bag and set it over a bowl. Add the greek yogurt and allow it to strain over a bowl for 10-15 minutes. This step is optional, but makes for a very creamy sauce.
While your yogurt is straining, place your naan either in a 350 degree oven or in a toasted oven set at 350 degrees for 5-10 minutes, until warm and slightly toasted.
Once the yogurt is strained, add to a bowl and stir in goat cheese, lemon zest, and 2 tablespoons chopped dill. Season with salt and pepper. Set aside.
Assemble the flatbread. Spread yogurt sauce over naan bread. Top with smoked salmon, cherry tomatoes, red onion, and capers. Sprinkle reserved dill over flatbread and sprinkle with salt, pepper, and everything bagel seasoning, if using. EAT.
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