FLATBREAD DOUGH

1/4 cup whole-wheat flour

3 1/2 cups all-purpose flour, plus additional for rolling

2 teaspoons (1/4 ounce) fresh yeast

2 teaspoons kosher salt

2 teaspoons sugar

2 teaspoons olive oil

1 2/3 cups lukewarm water

Place the whole-wheat flour, all-purpose flour, yeast, salt and sugar in a mixer fitted with a dough hook. While the mixer is running, gradually add the oil and water. Kneed on low speed until the dough is firm and smooth, about 10 minutes.

Divide the dough into four balls, about 7 1/2 ounces each. Line two cookie sheets with parchment paper. Place two balls on a sheet and cover with a damp towel. Let them rise in a warm spot until they have doubled in bulk, about 2 hours.

To roll out the dough: Dab your fingers in flour and then place 1 ball on a generously floured work surface and press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread. The outer border should be a little thicker than the inner circle. Pick the dough up with a spatula or the back of a knife, allowing it to fold up almost like an umbrella and transfer it to a paddle. Don’t worry that the dough is not round; you are looking for an 8- to 10-inch shape, a cross between an oval and a rectangle. If you get a hole, simply pinch the edges back together. Repeat with the remaining balls and proceed to make the recipe.

Makes four 8- to 10-inch flatbreads.