Yogurt-marinated Mushrooms With Flatbread

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Yogurt-marinated Mushrooms With Flatbread

1 cup plain whole-milk Greek yogurt

2 Tbsp. fresh lime juice

3 tsp. honey

1 tsp. cumin seeds

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

2 garlic cloves

1 small red onion, very thinly sliced, preferably on a mandoline

2 Tbsp. fresh lime juice

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

4 garlic cloves, finely grated

1 2" piece ginger, peeled, finely grated

2 Tbsp. fresh lime juice

1 Tbsp. ground coriander

1 Tbsp. ground cumin

1 tsp. ground turmeric

1 tsp. sugar

½ tsp. cayenne pepper

1½ cups plain whole-milk Greek yogurt, divided

1 Tbsp. vegetable oil, plus more for brushing

1 Tbsp. plus ½ tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided

1 lb. maitake mushrooms, ends trimmed, separated into large pieces; or whole crimini mushrooms

½ cup (63 g) whole wheat flour

1¾ cups (220 g) all-purpose flour, plus more for dusting

Cilantro leaves with tender stems and lime wedges (for serving)

1. Blend yogurt, lime juice, honey, cumin seeds, salt, and garlic in a blender until smooth. Transfer sauce to a small bowl and set aside.

2. Toss onion, lime juice, and salt in another small bowl to combine. Let sit at least 15 minutes. Do ahead: Onion can be pickled 6 hours ahead. Cover and chill.

3. Whisk garlic, ginger, lime juice, coriander, cumin, turmeric, sugar, cayenne, 1 cup yogurt, 1 Tbsp. oil, 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and 2 Tbsp. water in a medium bowl to make a paste.

4. Place mushrooms in a large bowl and carefully spoon paste over. Using your hands, make sure paste coats all the crevices of each mushroom. Cover and chill 30 minutes.

5. Meanwhile, beat whole wheat flour, 1½ cups (188 g) all-purpose flour, remaining ½ cup yogurt, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ cup water in the bowl of a stand mixer fitted with a dough hook, starting on low speed then moving to high speed and adding another 1 Tbsp. water if dough is dry, until dough comes together into a ball around the hook, about 3 minutes.

6. Turn out dough onto a lightly floured surface and knead until smooth, about 3 minutes. Divide dough into 6 balls (about 3 oz. each). Roll out each ball to a 7"-diameter disk, about ¼" thick. Lightly dust a baking sheet with flour and place flatbread on pan.

7. Prepare a grill for medium heat. Working in batches if needed, grill flatbread until puffed up and charred in spots, about 3 minutes per side. Transfer to a plate.

8. Oil grate. Grill mushrooms until golden brown, charred around edges, and cooked through, about 4 minutes per side.

9. To serve, spoon some mushrooms over each flatbread and top with yogurt sauce, drained pickled onion, and cilantro. Serve with lime wedges for squee