Grilled flatbread

4 cups all-purpose flour
1 1/2 cup warm water
2/3 cup whole-wheat flour
1 tablespoon olive oil
1 package active dry yeast
1 1/2 teaspoons salt
1 teaspoon sugar

Combine water, oil, yeast and sugar and let stand until it bubbles. Mix flours and salt. Add water mixture while blending. Knead on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size. Grill the bread before adding toppings.

COMMENTARY: I guessimated the ingredient quantities, but I can say that my routine is a flour ratio of white:wheat is 4:1 for everyday pizzas and 2:1 for my health kick weeks. My ratio of yeast to flour is extremely high - I noticed that Ina Garten used 2 pkg:4 c flour on the Food Network. I make pizzas by smearing tomato sauce and mozzarella; or barbeque sauce, chicken, and pineapple; or ranch dressing and three-cheese mix; or simply rubbing garlic into it and dipping in olive oil. I also like eating flatbread with hummus or honey.

Food blog official

Well, I decided to take the plunge and become a food blogger. This is happening for a number of reasons:

1- a wise Paki man [HH - this is a total shoutout papi!]

2- It will relieve some of the pain I cause by spewing my thoughts onto my unfortunate family slash friends, random strangers, and those poor people trying to garner my love.

3- to compete with lil sis's blog. Yeah, that's right. Bring it!

Meh, I already spend the better part of my day to expatiate endlessly on food. Now, I can use my skills to shamelessly plug food science, plant pathology, and biology!

WARNING: My posts will be smuggling in snippets of current science technology and trends - that college degree is begging to be used. Besides, chances are that the more random facts I throw, the more of it will stick.