Cookbook Club Recipe #11 | Variation #4

This one-grill meal combines grilled vegetables with soft, fluffy, freshly-grilled bread for wrapping.

This flatbread uses the same basic grilled flatbread technique in a completely different way. After cooking the bread, I stack it under a towel so that the residual steam keeps it flexible enough to use as a wrap. Meanwhile, I use the grill to cook some vegetables simply dressed with lemon and olive oil, then put it all together with a smear of yogurt, fresh arugula, mint, and enough sumac and chile to keep everything bright and lively.

It’s a good example of how the flatbread can become part of the meal rather than merely a platform for toppings.

If you want the full explanation of preparing and shaping the dough, building a two-zone fire, and mastering the flatbread grilling technique, read the full Grilled Flatbread Blueprint and watch the video here.

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Recipe: Grilled Vegetable Flatbread Wraps With Yogurt, Sumac, and Mint

Every recipe I publish here is personally tested, tasted, and approved.

What I love about this recipe:

It shows off a completely different use for grilled flatbread: as a soft, pliable wrap rather than a crisp base for toppings.

The smoky vegetables, cool yogurt, peppery greens, mint, chile, and sumac hit a lot of different notes without requiring much work.

The vegetables can change with the season or with whatever happens to look good at the market.

Everything cooks on the same grill, so it makes for an easy, complete meal outdoors.

Yield: 2 large flatbreads, serving 2 to 4Active Time: 30 minutesTotal Time: 30 minutes, plus dough resting time if neededSpecial Equipment: Charcoal or gas grill; rolling pin; metal pizza peel or wide metal spatulaNotes: Almost any assortment of grill-friendly vegetables works here. Zucchini, eggplant, peppers, onions, mushrooms, and summer squash are all good choices. Cut them large enough that they won’t fall through the grill grates.

Ingredients

1 pound (about 450g) store-bought or homemade pizza dough

1 medium zucchini or summer squash, sliced lengthwise into ¼-inch planks

1 small eggplant, sliced lengthwise into ¼-inch planks

1 red bell pepper, stemmed, seeded, and cut into large flat pieces

1 small red or yellow onion, cut through the root into thick wedges

Extra-virgin olive oil, for brushing and dressing

Kosher salt

Freshly ground black pepper

1 lemon

1 cup plain whole-milk Greek yogurt or strained yogurt

2 teaspoons sumac, plus more for serving

Crushed Aleppo pepper, red chile flakes, or other dried chile, to taste

2 packed cups baby arugula

1/2 cup loosely packed fresh mint leaves

Method

Divide the dough into two approximately 225 g (8-ounce) portions. Working with one portion at a time, pinch a small bit of dough between the thumb and forefinger of one hand to form a little “bellybutton.” With your other hand, stretch the outside of the dough over itself and tuck it into that point. Rotate the dough slightly and repeat, continuing until the outside has formed a smooth, taut skin and all of the folds meet at one point underneath. Set the ball seam-side down on an un-floured work surface and gently roll it under your palm to smooth the bottom. Repeat with the remaining dough.

Place the dough balls in a proofing container, lightly oiled individual deli containers, or lightly oiled small bowls. Cover and let stand at room temperature for at least 2 to 3 hours. The dough is ready when it has softened and spread slightly and an indentation made with your fingertip is slow to spring back.

Place the zucchini, eggplant, bell pepper, and onion on a large tray. Drizzle or brush generously with olive oil and season on all sides with salt and pepper.

If using a charcoal grill: Light one full chimney of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set the cooking grate in place, cover the grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

If using a gas grill: Set half the burners to medium–high, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Dust a work surface and one dough ball lightly with flour. Using a rolling pin, roll the dough into a thin oval, circle, rectangle, or whatever irregular shape it naturally wants to take, roughly 12 inches across at its longest dimension. Brush the upper surface lightly with olive oil if desired.

Pick up the dough from one end and drape it oiled-side down over the hot side of the grill in one smooth motion, taking care that it does not fold over itself. Cook, watching closely, until the dough begins to puff and the underside is browned and charred in spots, about 30 seconds to 1 minute. Use the edge of a metal pizza peel or wide spatula to lift and check the underside as it cooks. Rotate or reposition the bread as necessary for relatively even browning. On a round kettle grill, you can also rotate the entire grill grate to move the flatbread over hotter or cooler areas.

Brush the upper surface lightly with olive oil if desired, then flip the flatbread. Cook until the second side is puffed, blistered, and charred in spots, another 30 seconds to 1 minute. Transfer to a cutting board or large plate and cover with a clean kitchen towel. Repeat with the second dough ball.

Transfer the vegetables to the hot side of the grill and cook, turning occasionally, until well charred in spots and tender throughout. Softer vegetables like zucchini and peppers will usually take around 5 minutes; denser vegetables like onions may need longer. Transfer the vegetables to a bowl or platter, squeeze fresh lemon juice over them, and toss to coat. Taste and adjust with more salt, pepper, lemon juice, or olive oil as needed.

Smear the flatbreads with yogurt and top with the vegetables. Add sumac, chile, arugula, and mint to taste. Wrap tightly and serve immediately.

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