- 1½ cups flour (all-purpose or a mix of all-purpose and whole wheat), more for kneading
- 1½ teaspoons baking powder
- ¾ teaspoon of salt
- 1 cup plain yogurt
- Olive oil
- 20 blanched asparagus spears
- Olive oil
- 8 ounces cold smoked ricotta cheese
- 4 radishes, very thinly sliced
- Flaky sea salt
Whisk flour(s), baking powder, and salt in a medium bowl. Use a fork to stir in yogurt. The dough will be crumbly. Dump the dough and any flour remaining in the bowl onto the counter and knead it for six to eight minutes so that the yogurt completely hydrates the flour. If the dough is wet, sprinkle more flour onto the dough and work it into the dough. Cut the dough into four equal parts. Roll each piece to ¼-inch thickness.
Place a cast-iron pan over high heat and use a pastry brush to lightly coat the pan with olive oil. Place one flatbread into the pan. Cook for three minutes and flip it over. May be made up to 24 hours before assembling the topped flatbread.
Heat the grill or grill pan over high heat. Toss asparagus in oil and grill until they are well marked. Remove from the grill and set aside.
Use a pastry brush to oil one side of each flatbread. Place breads, oiled side down onto the grill. Grill until they are marked. Flip each one and slather ¼ of ricotta over the top of each. Grill four to five minutes so the cheese warms. Remove from the grill. Arrange grilled asparagus and sliced radishes equally across all of the flatbreads. Sprinkle with flaky sea salt and serve hot.