Steps

• 1

  When ready to cook, set Traeger temperature to 300°F and preheat, lid closed for 15 minutes.

  300 ˚F / 149 ˚C

• 2

  Season pasilla pepper and eggplant with salt, pepper, and olive oil. Place directly on the grill grate and cook for about 30 minutes.

  300 ˚F / 149 ˚C

  00:30

• 3

  Remove pasilla pepper and eggplant from the grill and wrap in foil. Transfer back to the grill and continue to cook about 30 minutes more until tender.

  300 ˚F / 149 ˚C

  00:30

• 4

  Remove pasilla pepper and eggplant from heat, open the foil packet and let cool. When cool enough to handle, scoop out the flesh and transfer to the bowl of a food processor, discarding the skin.

• 5

  Split the pepper open, remove and discard the stem and seeds, and place the pepper in the food processor with the eggplant.

• 6

  Place remaining ingredients in food processor and blend until smooth. Season with salt and pepper.

• 7

  For the flatbread, add flours, yeast, and salt to the bowl of a mixer fitted with the dough hook and mix for 10 seconds until combined.

• 8

  Add water and honey to the bowl with the mixer running and mix until it forms a cohesive smooth dough.

• 9

  Grease a medium bowl with olive oil. Remove dough from the mixer and place it in the oiled bowl, cover with plastic wrap. Transfer to a warm place and proof for 2 hours until doubled in size.

• 10

  Remove dough from the bowl and form into 8 balls. Cover loosely and proof for another 30 minutes.

• 11

  Set Traeger temperature to 425°F and preheat, lid closed for 15 minutes. Flatten each ball into discs and let rest for 15 minutes.

  425 ˚F / 218 ˚C

  00:15

• 12

  Brush the flatbread with olive oil and season with salt and pepper. Place directly on the grill grate and cook 10 to 15 minutes on the first side until lightly browned and grill marks appear. Flip and cook for 5 minutes on the other side.

  425 ˚F / 218 ˚C

  00:15

• 13

  Remove the flatbread from the grill and serve alongside the eggplant hummus. Enjoy!