2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 1/2 teaspoons ground sumac
2 tablespoons olive oil, plus more for the grill
Kosher salt
Freshly ground black pepper
3/4 cup hummus
Crumbled feta cheese and pitted kalamata olives, for serving (optional)
Instructions
Combine the flour, baking powder, and salt in a medium bowl and stir with a fork to combine. Add the yogurt and stir until a moist, shaggy dough forms.
Transfer the dough to a lightly floured work surface and knead until smooth, 10 to 15 turns. Divide into 6 balls and flatten them slightly with the palm of your hand. Cover loosely with plastic wrap. Set aside while you make the salad.
Heat the grill to medium-high, direct heat (400 to 450°F). Toss the tomatoes, cucumbers, bell pepper, onion, parsley, and mint together in a large bowl. Add the lemon juice, sumac, and 2 tablespoons of the olive oil, and toss to coat. Season to taste with salt and pepper; set aside.
Uncover the flatbreads and roll each into a 6-inch round. Transfer to a rimmed baking sheet. Brush with the olive oil and place oil-side down on the grill. Brush the tops with more oil. Cover and grill until the bread begins to puff up and the undersides are crisp, 2 to 4 minutes. Flip and grill until the second side is browned, 2 to 4 minutes more. Remove from the grill and sprinkle each flatbread with a pinch of za’atar.
Divide the hummus evenly among flatbreads, followed by Israeli salad. Top with feta, olives, and another drizzle of olive oil, if desired.
