If I haven't mentioned this before, I'm a big fan of Williams-Sonoma's cookbooks -- in fact, I bought an entire series of their books back when I ran my own catering business and was looking for inspiration.
The photos are stunning, and the recipes tend to be approachable without being totally predictable (Thai-inspired guacamole was a big hit at my parties for many years). And it was Williams-Sonoma's Grilling book that first introduced me to the concept of grilled pizza. Their recipe for grilled herbed pizza dough is one I latched onto, and have adapted over the years to suit lots of different occasions.
This week, I was reminded of it because of the grilling with lemon and thyme recipe contest theme, and I thought I'd share one of my iterations: simple grilled flatbreads that marry lemon zest with fennel seeds and an assortment of woodsy herbs. I recommend grilling up a batch of these and serving them with lamb or chicken kebabs and a cool yogurt dip of some kind.
Grilled Lemon and Herb Flatbread
Makes 6 individual flatbreads
1 1/2 teaspoons active dry yeast
1 teaspoon sugar
2 cups all-purpose flour, plus more for rolling
1 tablespoon mixed fresh herbs, such as rosemary, thyme and oregano
1/4 teaspoon fennel seeds, lightly crushed
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil, plus more for brushing
1. Stir together the yeast, 3/4 cup warm water and sugar and set aside for a few minutes until foamy. In a large bowl, stir together the flour, herbs, fennel seeds, lemon zest, salt, pepper and olive oil. Stir in the yeast mixture and knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl and add the dough, turning it to coat with oil. Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1-2 hours, until doubled in size.
2. Prepare a medium-hot grill. Divide the dough in half and form three equal balls from each (6 balls total). On a lightly floured surface, roll each ball into a 1/4-inch thick round or oval. Brush both sides with olive oil. Place the rounds around the perimeter of the grill, where the heat is less intense. Cook, flipping once with a spatula, until well-marked and cooked through, about 5 minutes per side. Be careful not to char the flatbreads. Serve immediately, or wrap in aluminum foil and keep in a warm oven until ready to eat.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).