Source: Chef Josh Lanning, The Harvest Cafe
1/4 tsp. active dry yeast
1 1/2 cup warm water
2 tsp. olive oil
2 tsp. salt
3 cup "OO" flour or all-purpose flour
1 cup wheat flour
To make the dough, in a small bowl, mix the yeast and water and let active for a few minutes. Add the oil and salt.
In a mixer bowl fitted with a dough hook, combine flours and yeast mixture and mix on low for 4 minutes. Knead on med-low for 15 minutes or until the dough looks smooth.
Transfer the dough to a oiled bowl and cover with plastic wrap and refrigerate overnight.
The next day punch the dough down. Let rise for 2-3 more hours. Turn onto a floured surface. Portion into 4 equal sized dough chunks. Form into a ball, cover and let rise again for 1 hour. When ready, roll the dough into long flatbread. Brush with a small amount of olive oil. Place on a hot grill or bake in the oven for 10 minutes.