Combine the flours and salt into a large mixing bowl or bowl for your standing mixer.
Combine the milk with the sugar and microwave for about 30 seconds to warm it slightly. Stir to dissolve the sugar, then add the yeast packet.
Allow the yeast to proof for 1-2 minutes. You should see a bubbly foam forming. If this does not occur, your yeast may be old or no longer active.
Once the yeast has proofed, you can add it to your flour mixture and knead using the dough hook attachment or by hand for about 5-6 minutes.
The dough should be soft and stick to itself. If it feels dry, you can add 1 tablespoon of water as needed until the desired consistency is reached. Cover with plastic wrap or damp towel and let rise for about 1-2 hours or until the dough has doubled in size.
While the dough is proofing, toss your zucchini in about 1/4 cup of olive oil, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper.
Get your grill ready, you want it reaching medium-high heat.
Grill the zucchini for about 2 minutes on each side then remove from the grill and set aside.
Once the dough is done proofing, divide it into 3 equal parts. Using a rolling pin, roll them out until about 1/8 inch thick. Brush with some olive oil and sprinkle on some salt before adding onto the grill.
Gently place onto the grill (using a pizza paddle helps) and cook for about 1-2 minutes on each side or until charred and bubbled up.
Remove from the heat and allow to cool slightly. Then spread the ricotta in an even layer, followed by the grilled zucchini, chopped hazelnuts, and fresh basil. Top off with a drizzle of olive oil and sea salt. Repeat with the other 2 remaining flatbreads.
