To make the spicy garlic oil:

Cup of Yum
1. Smash the garlic cloves to remove the papery shell. Leave the cloves mostly intact.
2. Add the oil, garlic, and chili flakes to a small saucepan over medium heat.
3. Cook for 5 minutes or until garlic just begins to brown.
4. Remove from heat and let cool for one hour.

To make the flatbreads:

1. Preheat oven to 350 degrees.
2. Place the naan on a large baking sheet.
3. Spread each naan with enough garlic oil to coat the tops.
4. Sprinkle each naan with the mozzarella cheese, top with the chicken, and sprinkle the chopped garlic evenly between each naan. Top with the parsley.
5. Bake for 10 minutes or until the cheese has melted.
6. Serve immediately.
7. NOTE: Garlic infused oils do carry some risk of botulism if stored for any length of time. If you do choose to store the remaining oil, do so for up to 5 days in a sealed container in the refrigerator, be beware of the risk associated with doing so.