I have started making this as a substitute for rice. Although it is a little time consuming, It goes well with just about anything, and is quite satisfying to watch puff up in the hot oven.
Lindsay
- 2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 1 cup water
- 1/4 cup (35 grams) whole wheat flour
- 2 1/2 cups (310 grams) all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
Place 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar and stir to dissolve. Add whole wheat flour and 1/4 cup all-purpose flour and whisk. Let sit in a warm place for 15 minutes until mixture is bubbling.
Add salt, olive oil and remaining flour, reserving 1/2 cup. Stir with a wooden spoon until a shaggy dough is formed. Dust with reserved flour and knead in the bowl until dough comes together.
Turn out onto work surface and knead until smooth. Cover and let rest 10 minutes. Knead again – the dough should be soft and a bit moist. (At this point the dough may be refrigerated for several hours or overnight. Bring to room temperature before proceeding).
Place dough in a large mixing bowl, cover and let rise in a warm place until doubled in size, about an hour.
Heat oven to 475°F with a pizza stone on the bottom shelf of the oven.
Divide dough into 8 equal balls. Cover with a damp cloth and let sit for 10 minutes.
One at a time, roll to an 8-inch circle, dusting with flour if necessary. Place on the hot baking sheet, cook for 2 minutes, flip and cook for 1 minutes more, until the dough is just starting to brown. Remove from oven and cover with foil to keep warm. Repeat with remaining dough.
Spencer Family Cookbook 
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