Wow, that was a mouthful. Literally though, as I’ll explain in just a minute :). This weekend, my friend Shazeen and I went to town experimenting some fun ways you can dress up Stonefire‘s delicious flatbreads, not to mention a fun dip to accompany their pita chips with.
Since my mom is the greatest and most innovative chef I know (seriously, she’s never shies away from veering off from the traditional ingredients to start new ones of her own), I asked her for her thoughts and she came up with the idea of trying an avocado-tahini spread and “make the toppings colorful.” Which was sage advice — the avocado-tahini spread tastes a little nutty, which complimented the toppings. The garlic in Stoneware’s naan ended itself nicely to the finished product. We started off with that one idea but talking more, it blossomed into two, and then three recipes which were as follows:
FRIED VEGGIES OVER AVOCADO TAHINI SPREAD SPREAD
Ingredients (enough for two Stonefire Naan):
1 pack of Stonefire garlic naan (comes with 2 naans)
2 tbs of Tahini
1/2 lime (or you can use lemon, which we wanted to do originally but only had lime at home)
1 tsp olive oil
1 tsp cumin
1 tsp salt
1 roasted yellow bell pepper (again you can use red or green, but we went with yellow)
3 mushrooms, sliced
8-10 sliced, pitted olives
1 green chili, chopped
2 tsp pepper
2 tsp salt
5 shallots (or you can use 1/2 red onion)
Preheat over to 350. Toast the Stonefire naans for 4-5 minutes.
Over stove, warm 2 tbsp olive oil and fry mushrooms, shallots, chili pepper, roasted pepper (you can buy this roasted, but we roasted this first in the over for 15 minutes then sliced), seasoning until browned.
In a food processor (or blender), add avocado, tahini, cumin, lime, salt, pepper, and olive oil (the oil helps it mix better) on high until it mixes into a paste.
Remove naans from the over and let cool. Spread the avocado-tahini spread, and top with fried veggies. Add more pepper or salt to taste.
The rosemary recipe was a lot faster to make and I actually think I liked it even more than the first flatbread. It was an interesting mix of flavors and the honey also sweetened it up a little.
1 pack of Stonefire Whole Wheat naan (2 come in a pack)
4-5 sprigs of rosemary
4 tbs of brie (enough to spread over both naans)
8-10 cherry tomatoes, halved
2-3 tsp honey
Preheat oven to 350 degrees. When warm, toast the naan for 3-5 minutes. Let cool after done cooking.
Next, spread brie cheese on top, and top with rosemary and cherry tomatoes. Drizzle honey on top, et voila.
The greatest part about their naan is it’s made with no artificial preservatives, colors, or flavors and (like I did) you can freeze them until you’re ready to use them.
The next thing we tried is a dip which is great for parties, or for eating while watching the movie Chef which we did (awesome movie by the way, everyone watch it!)
ROASTED PEPPER, MINT, FETA DIP
Stonefire Naan pita chips (we taste tested and found their Everything or Garlic Parmesan pita chips paired the best with this recipe!)
3 roasted red bell peppers (you can roast your own like we did, or get them ready made at the store)
1 tsp. minced garlic (or less)
3-4 oz. low-fat cream cheese (we used about 3 oz)
4 oz. Feta cheese
1/4 cup fat-free Greek yogurt (or regular yogurt, we used the latter)
3 tbs finely chopped fresh mint (or more)
1 tbs fresh lemon juice (again, we used lime here)
1 tbs olive oil
salt to taste
Chop mint, then place sliced red peppers and minced garlic into a food processor and process until pureed. Add cream cheese, Feta, fat-free Greek yogurt, mint, lemon juice, and olive oil and process until well blended. Serve with pita chips.
There you have it, some easy recipes ideas for Stonefire’s naan and pita chips — anyone tempted to try? Share your favorite flatbread and dip recipes with me below or on Twitter! Check out Stonefire’s website to locate where to buy, and more recipes!
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*Stonefire sent over product, but the recipes and opinions are my own!