Preheat your oven to 375°.
Line a baking sheet with foil and place both pieces of Na'an on the sheet pan.
Spoon 2-3 tbsp of the Lemon Tahini Dressing on top of each Na'an flatbread and smooth in an even layer cross each piece. Sprinkle each with a tbsp of Parmesan.
Bake at 375° for 7 minutes.
While the Na'an bakes, place the chopped kale in a large mixing bowl and toss it with as much of the the remaining Lemon Tahini Dressing as you like. Add in 1/3 cup of Parmesan, fresh cracked black pepper and crushed red pepper to taste and toss it together.
Remove the Na'an flatbreads from the oven and top each hot flatbread with half of the Lemon Tahini Kale salad mix. Cut each flatbread in 4-6 pieces and sprinkle with more Parmesan, black pepper and crushed red pepper to taste.