Homemade Naan with Grilled Vegetables and Tzatziki

For the naan:

1 cup of all purpose flour

1 cup of white whole wheat flour

3/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of garlic powder

1/2 teaspoon of kosher salt

1/2 cup of whole milk

1/2 cup of plain yogurt

1 tablespoon of extra virgin olive oil

For the tzatziki:

1/2 cup of plain yogurt

1/2 cup of cucumber seeded and finely chopped

1 tablespoon of fresh basil chopped

1 tablespoon of fresh chives chopped

1 tablespoon of fresh parsley chopped

2 teaspoons of fresh lemon juice

1/4 teaspoon of kosher salt

For the grilled vegetables:

2 small zucchini sliced on a diagonal

2 bell peppers sliced

1 bunch of scallions (6-8) trimmed

6 ounces of portobello mushrooms sliced

2 tablespoons of extra virgin olive oil

1/4 teaspoon of kosher salt

1/4 teaspoon of Freshly ground black pepper

1. Prepare the dough for the naan. Whisk together the flours, baking powder, baking soda, garlic powder, and salt in a mixing bowl. In a separate bowl, stir together the milk and yogurt.
2. Gradually add the liquids to the flour mixture, stirring with a wooden spoon until a soft dough forms. Cover the bowl with a damp towel and let the dough rest for 2-4 hours.
3. When ready to cook the naan, turn the dough out onto a floured surface. Divide the dough into 8 portions. Roll each portion out until it is approximately ¼ inch thick.
4. Preheat the grill pan over medium heat. Brush one side of the dough lightly with olive oil and place oiled side down on the grill pan. Cook for about 2 minutes, until the dough has started to bubble. Flip and cook for an additional 60 seconds on the other side. Repeat with remaining portions of dough. The naan can be eaten right away or stored in an airtight container for up to 2 days.
5. Prepare the tzatziki sauce. Place all ingredients in a medium bowl and stir until well combined. Cover and refrigerate for at least 2 hours.
6. Prepare the grilled vegetables and place in a large mixing bowl. Add the olive oil, salt, and pepper. Toss to evenly coat all of the vegetables.
7. Preheat the grill pan over medium heat. Cook the vegetables in an even layer (in batches) for 3-4 minutes on each side. The vegetables should be tender, but not mushy. The vegetables can be served warm or at room temperature.
8. To make the sandwiches, top each piece of naan with grilled vegetables and tzatziki. Sprinkle with crumbled feta cheese, if desired.