Add the water, yeast and 1 tablespoons of sugar to a stand mixer and whisk using a hand whisk until it is combined. Let sit for 5 to 7 minutes or until a raft has formed on the top.

In the meantime, whisk together the remaining 1 tablespoon of sugar, flours, and salt until combined.

Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour, sugar and salt ingredients.

Place on the hook attachment and mix on low speed for 8 to 10 minutes to knead.

The dough should be smooth, and you want the dough to be a little sticky, but you still may need to add in a bit more flour to get it to the right consistency.

Coat with the remaining 1 tablespoon of olive oil and place it in a container and cover with a lid or towel and let sit for 2 hours or until doubled in size.

Remove the dough and place on a lightly flour-dusted surface and press to form a rough rectangle.

Cut the dough into 12-14 pieces and then taking each piece of dough keep folding it under to form a smooth dough ball.

Roll each dough ball out on a lightly flour-dusted surface until it’s about ⅛” to ¼” thick and 6” to 8” in diameter.

Place on a cookie sheet tray lined with parchment paper or just on parchment paper on your countertop and cover with a towel and allow to rest for 20-25 minutes.

Cook on a preheated pizza stone or sheet tray in the oven at 550° and cook for 1 to 1 ½ minutes per side until dark brown marks are formed onto the dough and so it puffs up into a hollow ball.

Repeat the process until all the dough balls have been cooked.

Another way to cook is on the stove using a hot skillet, cooking it for 2 to 3 minutes and flipping every 30 seconds until it puffs and browns.