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.

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.

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.