I love recipes that are quick and easy, but also ones that have fresh ingredients. I always snag fresh baby spinach from the farmer’s market when I see it, so when my friend made this for me, I knew I had to make my own!
Naan type bread (I find this at my local grocery store)
Fresh spinach (you could use frozen spinach, but it needs to be heated and squeezed dry)
Plain or Greek Yogurt (not sweet!), or even sour cream
Cumin seeds and sesame seeds
minced or crushed garlic
Toast cumin seeds in a skillet, adding the sesame seeds and coconut after about a minute. Continue toasting the mix for 3-5 more minute.
Crush or mince garlic, and stir into your yogurt. (I don’t have an amount here – it will be fresh and not cooked – so it is good to go light unless you like your garlic strong!)
Drizzle fresh spinach with oil, tossing to coat. Then brush oil on both sides of the flatbreads.
Lightly toast (broil) both sides of the flatbreads in the oven.
Spread the flatbreads with your yogurt mixture, topping with the spinach. Broil quickly so that the spinach wilts.
Top with the toasted spices and salt.
Alternate “extra fast” version:
I have made a really quick version too. While this recipe is already quick to make, I make the quicker version on those days when I get home from work and have about 10 minutes to eat!
If you think you are going to be making the quick version, toast your spices ahead of time and save them, so that they are ready to use any time. Alternately, I have used untoasted cumin seeds, garlic powder, and salt.
I simply toast the naan lightly. Microwave the spinach until it wilts (it doesn’t take long). Spread sour cream or yogurt on your naan, top with spinach, and then your spice mixture. The combination of bread, sour cream or yogurt, spinach and spices is so good!
Adapted from a recipe at Martha Stewart.