Step 1

If using active dry yeast, warm the milk and water together on low heat until just above room temperature (it should feel warm, but not hot, to the tip of a finger, max 110℉/43℃). If using fresh yeast, the liquids should be at room temperature.

Step 2

In a large bowl (or stand mixer), mix the bread flour, whole wheat flour and salt together. Sprinkle the dry yeast granules or crumble the fresh yeast on top. Add the milk and water.

Step 3

Mix with a large fork, hand, or the hook attachment of a stand mixer set at low speed, until after it passes from raggedy to soft and sticky, and all the flour is well incorporated into the dough, about a minute.

Step 4

Drizzle about a teaspoon of oil on the bottom of a large mixing bowl (to prevent sticking). Transfer the dough to the bowl and cover with plastic wrap to let rise until doubled in volume, about 1 hour.

Step 5

Lightly flour a surface large enough to work on and for 6 dough balls to rest on.

Step 6

Transfer the dough to the work surface and cut it into 6 equal pieces using a dough scraper. You can use a scale (about 5oz, 150g each) or estimate.

Step 7

With floured hands, shape each into a ball by pulling opposite sides up from underneath and pinching them together at the top center until you have a taut ball, and place smooth-side up, about 2 inches (5cm) apart, on the floured surface.

Step 8

Dust the tops with flour, cover with a tea towel, and let rise until doubled in volume, about 30 minutes.

Step 9

First, start preheating a cast-iron griddle or skillet over medium-high heat.

Step 10

Prepare work area: Make sure your work surface is smooth and clear of any dough from before, and lightly sprinkle it and the rolling pin with flour.

Step 11

Roll out (or flatten by hand) each dough ball into a circle, turning it frequently and flouring the surface, the pin, and your hands, as needed. Each should be about 7 to 8 inches (18-20cm) round and ¼ inch (6mm) thick. (You can either roll them all out first, and then start cooking, or roll each out while another is cooking.)

Step 12

Drizzle the top of the round with olive oil.

Step 13

Using the palm of your hand or a spatula, flip it oiled-side down onto the dry hot skillet and immediately drizzle with olive oil. Cook until bubbles appear and the bottom develops a nice color, about 1 minute. (If bubbles haven't appeared after about 30 seconds, adjust the heat up.)

Step 14

Flip the bread and cook until golden on the other side, about 1 more minute. (You can flip them a few more times to prevent charring, if needed. Adjust the heat if necessary.)

Step 15

Repeat, stacking them on a wire rack to cool. Serve warm.