2 medium zucchini or 6 medium pattypan squash, sliced thin
1 cup crumbled feta cheese
4 cups arugula
½ cup lemon juice
½ cup This Little Goat Went to Korea
2 tablespoons extra virgin olive oil
2 tablespoon butter
For toppings: Squash can be quickly sauted or left raw, whichever is preferred. In a small bowl whisk together ½ cup of lemon juice, ¼ cup This Little Goat Went to Korea and 2 tablespoons olive oil. Salt to taste. Toss arugula in lemon juice and Chee dressing.
In a small pot, melt butter and whisk in ¼ cup This Little Goat Went to Korea.
3 ½ cups bread flour
1 ½ teaspoons instant yeast
1 ¼ cups warm water
¼ cup Greek yogurt
1/3 cup brown butter
1 tablespoon honey
2 ½ teaspoons salt
In a small bowl place yeast and warm water. Allow to sit for 10 minutes. In the bowl of a stand mixer, fitted with a dough hook, add bread flour and salt. In a separate bowl whisk together brown butter, Greek yogurt and honey. Pour liquids and yeast and water mixture into the stand mixer bowl with flour. Mix on low for 20-30 minutes, until the bowl is clean on sides and the dough is smooth and stretchy. Allow dough ball to rest on a floured counter top with a damp cloth over the top for another 20 minutes. When dough has grown in size, work by hand for 5 minutes. Cut into 4-6 portion, depending on how large you prefer the flat bread. Roll portions into balls and place on a floured pan and allow to rest for another 20 minutes. Roll balls out into flat ½ inch ovals.
Brush dough on either side with oil. Place on grill at medium heat and allow to cook on either side for 5 minutes each.
To assemble: Brush grilled naan with The Chee and butter mixture. Layer pieces of squash and than top with crumbled feta and dressed arugula.