Grilled Flatbread

Toppings:

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. 

Naan: 

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.