- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon granulated sugar
- 2/3 cup warm water (about 110 degrees F)
- 2 cups bread flour, divided
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1/2 cup warm milk (about 110 degrees F)
- 1 tablespoon olive oil
- In a large bowl or bowl of a stand mixer, dissolve yeast and sugar in warm water. Let sit 5 minutes until foamy.
- Add 1 cup bread flour, whole wheat flour, salt, milk and olive oil. Stir until just combined.
- On a floured surface, knead dough 10 minutes by hand, adding just enough of the remaining 1 cup bread flour needed to make a soft, smooth and only slightly sticky dough. OR, using dough hook attachment, knead dough in stand mixer 5 minutes, adding just enough of the remaining 1 cup bread flour needed to make a soft, smooth and only slightly sticky dough that pulls away from the sides of the bowl.
- Shape dough into a ball and place in a large, lightly greased bowl; turn once to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour until doubled.
- Meanwhile, heat a griddle or large skillet to 350 degrees F, or medium heat. Punch down risen dough and divide into 8 equal pieces. Shape each piece into a ball and place on a lightly floured surface. Cover with a thin towel or plastic wrap and let rest 10-15 minutes so the gluten has time to relax.
- Working with 1 piece of dough at a time, roll out dough to an 1/8-inch thick circle, about 7 to 8 inches long. Place the flatbread (1-2 at a time, depending on how many fit on your griddle/skillet) on the griddle or skillet and cook 2 to 3 minutes until top begins to get bubbly and puffy. Use tongs to flip over and cook on the other side, another 2 to 3 minutes until golden brown spots appear on the bottom and the flatbread is cooked through.
- Stack cooked flatbreads on a plate covered with a towel while you cook the remaining flatbreads.
- Serve the flatbreads immediately, or reheat them as needed to make them soft again. Store flatbreads, covered with plastic wrap or a thin towel, at room temperature for up to 2 days.