Spiced yogurt imparts tenderness and creamy tang to maitake or crimini mushrooms and creates delicious charred outer layers. Serve with a simple naan-like grilled flatbread, which can be made gluten-free with millet flour if you prefer—but cook them in a skillet instead as they will be more delicate to handle. —Rachel Gurjar
What you’ll need
Stand Mixer
$400 $380 At Amazon
Blender
$49 $40 At Amazon
Charcoal Grill
$100 $90 At Amazon
Mandolin Slicer With Protective Gloves
$34 $27 At Amazon
French Rolling Pin
$29 At Amazon
Recipe information
Yield
4 - 6 Servings
Ingredients
Yogurt sauce
Pickled onions
Flatbread and assembly
Preparation
Yogurt sauce
Step 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.
Pickled onions
Step 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.
Flatbread and assembly
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 8
Oil grate. Grill mushrooms until golden brown, charred around edges, and cooked through, about 4 minutes per side.
Step 9
To serve, spoon some mushrooms over each flatbread and top with yogurt sauce, drained pickled onion, and cilantro. Serve with lime wedges for squeezing over.
