Cover them with oil (I used about three tablespoons) and cook over medium-low heat until they’re golden brown and crispy.

Just slice up your shallots super thin, like the width of a dime, and arrange them in a single layer in a pan.

I used my trusty cast iron skillet but any pan will do just fine.īefore you do that, you’ll need to make a batch of crispy shallots. I’m willing to bet that’s most, if not all of you. In other words, if you can turn on your stovetop burner, you can make this recipe. Why “skillet” flatbread? Because this flatbread recipe is so easy breezy that you don’t even need to turn on the oven! You just need to heat up a skillet to toast your flatbread. Introducing my Skillet Flatbread with Arugula, Peas, and Crispy Shallots. I used our Smoked Gouda Cheeze Spread but any flavor would taste amazing here. You’ll be seeing a lot more recipes from me that highlight spring produce and bright colors! Keeping in line with the seasonal theme, I wanted to show you how to dress up an ordinary piece of naan or pita bread with a schmear of Plant Perks and some spring veggies.

Hey, friends! As I mentioned in my last post I’m super excited that spring has sprung.

Best skillet flat bread recipe