Buckwheat Flatbread with Goat Cheese & Summer Squash

I could post a different zucchini recipe everyday for the rest of the summer.  I never tire of eating summer squash.  On these long summer days I hate to spend my time indoors, so I find myself sticking to simple recipes like this that I can pull together in thirty minutes.  And when the produce is as good as it is in the summer, it doesn't take much to make a delicious meal.

This simple flatbread is one of my go-to recipes.  With only a handful of ingredients and almost no cook-time, it is the simplest way to go.  For this recipe I used buckwheat flour, but I make it more often with whole spelt flour.  I use it in place of naan with Indian food or in place of a pizza crust when I don't have time for dough to rise.  For the Naked Fig Dinner party last year I topped it with goat cheese, caramelized onions, figs, herbs and balsamic reduction.  So start from here and get creative.  The possibilities are endless.

Buckwheat Flatbread with Goat Cheese & Summer Squash

Ingredients:

1 cup organic yogurt

1 cup buckwheat flour

1/2 tsp baking powder

1/4 tsp salt

3 tbsp goat cheese

1 zucchini squash

1 clove garlic, minced

Oil for the pan

Fresh thyme

Sift together buckwheat flour, baking soda, and salt.  Add in the yogurt and stir to combine.  You may need to use your hands.  Separate the dough into two equal portions and flatten into a pancake shape.  Heat a tablespoon of oil in a skillet.  Cook the flatbread for about 3-4 minutes on each side, or until browned.

Cut zucchini into ribbons.  If you don't have a mandolin, you can achieve ribbons with a knife or a vegetable peeler.  Heat a skillet with 1/2 tablespoon of oil and cook zucchini and garlic for about 4 minutes. 

Spread the goat cheese on the flatbreads and top with the zucchini and garlic.  Garnish with fresh thyme, shaved parmesan, salt, pepper, and olive oil.