Ingredients

  • 4 Unveiled Mini Cucumbers, sliced
  • ½ cup rice wine vinegar
  • ¼ cup edamame beans, unshelled, thawed
  • 2 tbsp. honey-flavored Greek yogurt
  • 2 tbsp. sesame seeds, black and white
  • Fresh mint
  • 1 Naan flatbread
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Unveiled Naan Flatbread
Prep Time:
5 Minutes
Cook Time:
2-5 Minutes
Serves:
2-3 People

Steps

  1. Wash Mini Cucumbers before preparing.
  2. Marinate Mini Cucumber slices and edamame beans in rice wine vinegar for 15 minutes.
  3. Set oven to 425 degrees F. Place naan bread in oven on baking and flip until each side of the bread is crispy.
  4. Spread Greek yogurt on flatbread.
  5. Take Mini Cucumber slices and edamame beans out of marinade and sprinkle them on top of the flatbread along with the remaining ingredients.
  6. Cut flatbread into slices and enjoy!

Chef’s Tip

During the warmer months, you can easily prepare this flatbread on the barbecue. Place it on your top rack and grill for about 1 minute per side.

Unveiled Naan Flatbread

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