I was doing some light grocery shopping the other day, when I came across some Naan Flatbread packages on sale. Needless to say, I purchased a couple of them. I used them to make Personal Pizza’s but saved the rest for Roasted Garlic & Herb Naan Flatbread.
In case you didn’t know, I am a snacker. Not that long ago, it was normal to have a jar of black olives, marinated mozzarella balls and grape tomatoes in the fridge. And Almonds…I could not get enough! It was what I would snack on during lunchtime then again before bedtime.
Something about the sweet, salty, creamy and vinegar-y combination that just worked for me. Well, rest assured I have broken that habit and moved on to the next one. Hummus. Yea, it doesn’t really last long when we buy it and I have yet to finish tweaking the recipe I have. Therefore, store bought it is!
Today, I wanted something other that the traditional Pita Chips or crispy crackers we use with hummus. Enter Naan Flatbread I mentioned at the onset. This is what I started with. The package comes with two breads.
To start, melt a tablespoon of butter and use a pastry brush to spread it all over the top of the bread. Here’s where you can get creative and use whatever herbs you have on hand. Personally, I mashed up a Roasted Garlic Clove that I keep stocked in the fridge and spread it over the buttered bread.
Once you’ve chosen your choice of herbs, just use about 1/4 tsp of each (or more if you want a stronger flavor) and sprinkle them all over the top. I used Garlic Powder (in addition to the roasted clove), dried Parsley, Rosemary, Sage and Thyme. I also added a sprinkle of black pepper and fine sea salt.
Preheat your oven to 400 degrees (F) and bake for approximately 8-10 minutes. The flatbread will get a nice and toasty golden color to it. I baked it on a parchment lined baking sheet and it was a little crispy on the edges but remained somewhat soft and chewy.
If you want more of a crunch, forget the baking sheet and place it directly on the oven rack. Keep a close eye on it though to make sure it doesn’t burn. The next thing you’ll need is your trusty Pizza Cutter. After letting it cool down about five minutes, cut it into strips in your desired size.
While it cools, prepare your dip and veggies to snack on. I have this little blue tray that I use to carry my snacks around with me wherever I go. It held my four ramekins filled with tomatoes, hummus, olives and of course, the flatbread.
Then just take a step back and admire the beauty of it! The aroma of it! The taste of it! And … snack away!