Recipe by Ali Slagle

Serves 4

Avocado toast is great and all, but this flatbread hits so many more notes. There’s the warm, pillowy flatbread and the shingles of silky avocado. But what makes it super special is the shower of tahini and toasted sesame seeds — they contribute a deep nuttiness, as well as both creamy and crackly textures. Serve this as a snack, as a meal alongside a big salad, or as an appetizer alongside olives. 

2 flatbreads or naan

2 large, ripe avocados

1 lemon

Tahini, for drizzling

Toasted sesame seeds, for sprinkling

Sumac or crushed red pepper flakes

Flaky salt

1. Heat a large cast-iron skillet over medium-high. Working one at a time, add the flatbread and toast until golden and crisp, 1 to 2 minutes per side. Transfer to a cutting board.

2. Thinly slice the avocados and add them to the flatbread. Zest the lemon on top, then squeeze with just enough lemon to lightly coat the avocado slices. Thinly drizzle tahini over top with Jackson Pollock in mind. Sprinkle with sesame seeds, sumac or crushed red pepper, and flaky salt. Cut into pieces.