Instructions: For topping, stir together all ingredients in a small bowl and set aside.

For bread, whisk together yeast, water and sugar. Stir in oil and most of flour (reserve 1 cup of whole wheat), then salt. Knead 8-10 minutes to form an elastic, supple dough, adding reserved flour as required.

Place dough in a well greased large bowl, cover with plastic wrap and a tea towel and let rise, until doubled. Otherwise, allow dough a long, cool rise in the refrigerator for several hours or longer (up to three days). Bring dough to room temperature before using (it will rise as it warms).

Break off sections of dough, about the size of a grapefruit. Stretch or roll into irregular slabs. Let rest 15 minutes, covered with a tea towel. Spoon on some olive/zataar mixture.

Preheat grill to "Hot". Lay slabs gently on grill. Close cover for one to two minutes, then check doneness. Allow to bake until tops begin to brown. Brush with additional topping if desired.

Variation: Spicy Middle Eastern Pizza - - - - This is my favorite flatbread. It is good alone or with a good smear of hummus, Lebanese yogurt, or simply topped with fresh tomatoes, salt, pepper and olive oil. You can make your own zataar spice or look for it in a Middle Eastern market.

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