1 1/4 cups lukewarm water
2 1/2 tsp yeast
1 tsp honey (opt)
1 Tbsp olive oil (opt)
2 cups whole wheat flour
1 tsp salt
1 – 1 1/2 cups all purpose flour
Dissolve honey and yeast in warm water. Stir together whole wheat flour and salt. Pour yeast and water into flour mixture, add olive oil, and mix well. Allow to sit for 10 minutes to absorb water. Then turn out onto surface sprinkled with all purpose flour and knead for about 8 – 10 minutes until smooth and elastic, adding just enough flour as you go to keep it manageable. Grease inside of clean bowl with oil or butter. Place dough in and turn to grease. Cover with moist towel or plastic wrap or plate and let rise in warm place until doubled, about 1 – 2 hours.
Gently deflate and pinch or cut into about 10 pieces. Cover with tea towels and let rest about 10 minutes. Roll each ball out on lightly floured surface to about 5 or 6 inch circles approximately 1/4 inch thick. Recover with tea towels. Let rise 20 – 30 minutes.
Preheat oven to 500*F with rack at lowest setting. Preheat baking stone or cookie sheet, or you can also bake right on the oven rack. Bake two or three at a time about 2 minutes, until puffed and lightly browned. Remove with metal tongs or spatula.
Cover with tea towel as they come out of the oven. Store in zip loc plastic bag.