Makes 3 large flatbreads (about 1 1/2 pounds dough)

• 2 1/2 cups of all-purpose or bread flour
• 1/2 cup of whole wheat flour or more all-purpose flour
• 1 teaspoon salt
• 1 envelope active dry yeast
• 1/2 teaspoon sugar
• 1 1/3 cups very warm (105 to 115 degrees F) water
• 3 tablespoons of olive oil

Put flours and salt into a food processor or electric mixer fitted with a dough hook. Mix well.

Dissolve yeast and sugar in warm water in a small dish. Let stand until bubbly, for about 5 minutes. Add to the flour mixture along with the oil. Process until the dough forms a ball. If it is sticky, add a little more flour. Use the food processor or mixer to knead the dough into a smooth ball.

Transfer dough to a well-oiled bowl and turn to coat the dough with oil. Cover with a towel and let rise until doubled, for about 1 hour. Punch down and use. Or place it in a plastic food bag and refrigerate for up to two days.