Flatbreads taste anything but flat when slathered with garlic-infused Greek yogurt and decked out with spinach. Even after broiling, the yogurt keeps its satiny finish and signature tang. the finishing touch: a sprinkling of toasted coconut, cumin, and sesame seeds (a take on dukka, an Egyptian spice blend).
- Total Time:
- Yield: Makes 4
Photography: Christopher Testani
Source: Martha Stewart Living, April 2016
- 1 1/2 teaspoons whole cumin seeds
- 2 tablespoons sesame seeds
- 1/4 cup shredded unsweetened coconut
- Coarse salt
- 1/2 small clove garlic
- 1 cup plain full-fat or 2 percent Greek yogurt
- 4 cups baby spinach
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 flatbreads, such as naan
Preheat broiler with rack in top position. Toast cumin seeds in a small skillet over medium-high until fragrant, about 1 minute. Add sesame seeds and coconut and continue to toast, stirring constantly, until coconut is golden brown, 4 to 5 minutes more. Stir in 1/2 teaspoon salt. Transfer to a plate; let cool. Using the flat side of a chef's knife, crush garlic to a paste with 1 teaspoon salt; stir into yogurt.
Drizzle spinach with 1 tablespoon oil; season with salt. Brush remaining 2 tablespoons oil over both sides of each flatbread; season with salt. Arrange in a single layer on a baking sheet; broil until edges are golden, about 1 minute. Flip and spread each flatbread with 1/4 cup yogurt mixture. Top with 1 cup spinach. Broil until spinach just begins to wilt, about 1 minute. Serve, drizzled with oil and sprinkled with coconut mixture and salt.