Ingredients
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
Preparation
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.
