Add the water and yeast to the work bowl of a food processor fitted with stainless steel blade.

Add oil, sugar, and yogurt (or sour cream) and pulse to combine.

Add salt, whole wheat and all-purpose flours; process until smooth, about 15 seconds, scraping down sides of bowl.

Continue to process until dough just pulls completely away from sides of bowl (adding more flour as necessary) and it is soft and satiny, about 30 seconds.

Remove from the bowl and knead once or twice on a lightly floured counter.

Place dough in medium bowl, cover with a clean towel, and place in draft-free spot until dough doubles in size about 45 minutes.

Preheat a pizza stone or cookie sheet in the bottom third of a 500 degrees F (260 degrees C) oven for at least 30 minutes.

Turn dough onto lightly floured work surface.

Divide into 8 equal pieces, and roll each piece into a ball on your work surface.

Use a rolling pin to roll each ball out to a 4 (10 cm) circle.

Rest for 10 minutes, then roll (or toss) each round out to 6 (14 cm).

Bake the dough rounds, in batches, on preheated tiles or pizza stone until bread is puffed and golden brown on bottom, 5 to 6 minutes.

Cool for 5 minutes on a wire rack; wrap in clean kitchen towels and serve warm or at room temperature.

Tips:

* After rising, the dough can be wrapped tightly and refrigerated up to 2 days.

I often cook 1/2 batch, then save the remaining dough for a meal in the near future.

* Work quickly when getting the bread in and out of the oven.

YOURE LOSING HEAT!

* To cook on the stove top, preheat a dry cast iron pan over medium high heat for 5-10 minutes.

Grill bread on the hot pan until small bubbles appear.

Flip, grill until golden, then flip again to brown the other side.