Naan Blueberry Goat Cheese Flatbread with Fresh Mint

A.K.A. the Flatbread That Made Me Feel Like a Fancy Person Who Has It Together (for About 15 Minutes)

Okay, friends. You’ve been on this wild ride with me for a while now—cheering me on through cobblers, crisps, cakes that I swear could be breakfast, and granola that gave me an existential awakening. (If you’re new here, hi! I overshare and feed people. Welcome!)

So let’s just dive right in: I love Indian food. I dream about it. I crave it. I follow Instagram accounts just to ogle butter chicken and dal. But as you know (or are now learning), both of my kids have ARFID—Avoidant/Restrictive Food Intake Disorder—which means that anything even remotely spiced, colorful, or mysterious is a hard no. No tikka, no masala, no chutney, no curry. Nada. Zilch. My beloved Indian flavors live exclusively in my daydreams.

BUT! There is one glorious exception: Naan.

Oh naan. Sweet, puffy, golden, griddle-kissed naan. Somehow, this magical bread has made the cut. It’s pillowy enough to pass the texture test, bland enough to avoid suspicion, and it holds butter like a dream. I make it often, sometimes even in heroic batches that would impress a small bakery. Occasionally (read: when I hide some from the kids), I have a few extra pieces hanging around begging to be zhuzhed up.

That, my friends, is how this stunning little number came to be: Naan Blueberry Goat Cheese Flatbread with Fresh Mint. I know, she sounds fancy. She looks fancy. But you and I both know it’s mostly just assembly. The kind of cooking where you slap pretty things on other pretty things and pretend it took effort.

Here’s how it goes down:

Naan Blueberry Goat Cheese Flatbread with Fresh Mint

Serves 2-4 (depending on whether you’re willing to share)

Ingredients:

• 2 pieces of naan (store-bought is just fine, but if you make your own, you win at life)

• 4 oz goat cheese, softened (if goat cheese isn’t your thing, try ricotta or cream cheese—judgment free zone here)

• 1 cup fresh blueberries (or thawed frozen if you’re in a berry drought)

• 1–2 tablespoons honey (optional, but highly encouraged)

• 1 tablespoon olive oil

• A handful of fresh mint leaves, chopped or torn

• A pinch of flaky sea salt (because fancy bread deserves a little drama)

• Dress this up however you'd like, more honey, balsamic glaze...the world is your oyster.

Instructions:

1. Preheat that oven to 375°F. If it’s already 100 degrees where you are, go ahead and use the toaster oven or give it a quick broil—this isn’t a sweat lodge situation.

2. Warm the naan on a baking sheet for 4–5 minutes until it's soft and just starting to get golden. Don’t crisp it into a cracker. We’re not making naan chips, we’re making ART.

3. While the naan warms up, mash the goat cheese in a small bowl until it’s spreadable. If you’re fancy (or pretending to be), you can add a little drizzle of olive oil or a teaspoon of honey to loosen it up. Or don’t! Live your truth.

4. Spread the goat cheese generously across the warm naan. Use the back of a spoon and channel your inner Bob Ross—this is your edible canvas.

5. Sprinkle those blueberries like they were cast in a low-budget romance movie. You want them evenly scattered, but not so uniform that it looks like you’re overthinking it (even though, let’s be real, you definitely are).

6. Drizzle with honey. A light hand makes it elegant. A heavy hand makes it dessert. Both are correct.

7. Add the mint and a pinch of flaky salt. Just trust me. That sweet-salty-herby situation is what makes it feel like something from a hip café where people wear linen and talk about their sourdough starters.

8. Optional fancy upgrade: A crack of black pepper or a little lemon zest brightens it up, and a drizzle of balsamic glaze makes it full “I am the moment.”

9. Slice and serve. You can cut it like a pizza, fold it like a taco, or just stand at the counter and take big bites while whispering “I am a goddess” between chews. (No judgment. I’ve done all three.)

So... what is this, really?

This is what happens when I want to feel like a person who packs cheese boards for picnics and knows what wine pairs well with blueberries—but who actually just found a half-package of goat cheese in the fridge and had five minutes of creative clarity before someone yelled, “Mom! I don’t like mint!”

It’s the kind of food that feels like self-care, but is secretly super low-effort. It’s colorful, creamy, salty-sweet, and a total texture win. It even got a nod of curiosity from Miss Ivy, which, considering her ARFID and generally suspicious stance toward “fancy” food, is the culinary equivalent of a standing ovation.

Honestly, this flatbread is everything I want in a summer lunch or a light dinner with a glass of something cold. (Okay, full disclosure: I drank ice water with mine, because my wine pairing game is tragic. Still counts.)

And yes, it’s so pretty. Like “take a picture before you eat it” pretty. Like “this could go on a lifestyle blog that only uses linen napkins” pretty. Like “I feel like a food influencer” pretty—until I look down and realize I’m still in pajama pants and one of my socks is mysteriously damp. But whatever, the flatbread is killing it.

So go on. Grab some naan, grab some berries, and channel your inner flatbread artist. You might not be winning any Michelin stars today, but you’ll definitely win lunch.

And you’ll probably want to make another one the next day. I won’t tell.

Now go make some. You’ll thank me.