Ingredients
2 tsp dry yeast
1 tbsp honey
1/4 cup or 35 g whole wheat flour
2 1/2 cups or 310 g all purpose flour
1 tsp salt
2 tbsp olive oil
Method
- Combine 1 cup warm water with yeast, honey, the whole wheat flour, and 1/2 cup of the all purpose flour and let stand for 15 minutes or until bubbling
- Add rest of ingredients and bring together into a shaggy dough
- Turn dough onto a work surface and knead for 2 minutes, cover and let rest for 10 minutes, then knead for an additional 2 minutes
- Return dough to the bowl and cover and let dough proof for 1 hour or until doubled in size
- Heat oven to 475F and place cast iron skillet or baking stone in oven to preheat
- Divide dough into 8 equal portions then cover with a damp towel and let rest 10 minutes
- Roll 1 ball of dough into a 8 inch circle about 1/8 inch thick
- Transfer the dough circle to the preheated baking surface and bake 2 minutes or until puffed
- Remove from oven and hold in a towel to keep warm
- Repeat with rest of dough balls
