1 cup warm water (110-115F) 2 tsp. sugar or honey  olive oil for brushing
1 pkg. active yeast  1 ½ tsp. salt
1 Tbl olive oil   ½ c. whole wheat flour, sieved
¼ c. plain yogurt  2 c. bread flour

Dissolve yeast in water in mixing bow.  When dissolved, add sugar/honey, oil and yogurt and mix well.  Add flours and salt and mix until combined and consistent.  Continue mixing until smooth and shiny.  Knead in more flour only until the dough is just barely sticky when grasped with whole hand.   Place in oiled bowl and allow to rise until doubled (approx. 45 minutes).  Push down and either refrigerate in tightly wrapped plastic wrap (will keep for up to 2 days), or form and bake.

 10 minutes before ready to cook, heat heavy (cast iron preferred) skillet or griddle on high.  To form, divide dough into 8 equal pieces and roll/shape into balls.  Roll out into circles on floured surface.  Allow to rest 10 to 15 minutes.   Stretch gently, by hand, another 1 inch.  Place ‘loaf’ on the heated skillet.  Turn with tongs after 30 seconds.  Allow second side to cook until golden brown in spots.  Turn back to 1st side and cook until golden brown in spots (another 1 to 1 ½ minutes).  Remove and brush immediately, lightly with olive oil.

Makes eight  7”-8” round breads, or sixteen half sized loaves.