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In the bowl of an electric mixer, combine water, yeast and honey; let stand until foamy, about 5 minutes.
In a large bowl, combine flours. Stir in ½ cup flour mixture into the yeast mixture until smooth. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
Using the dough hook, gradually add olive oil, salt and remaining 2 ½ cups flour mixture, ½ cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
Gently deflate dough by punching down. Cut into 12 pieces, shaping into a ball. Using a rolling pin, flatten each ball into a 5-inch round.
Line 2 baking sheets with parchment paper or a silicone baking mat. Place rounds onto the prepared baking sheets. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 30 minutes.
Preheat oven to 475 degrees F. Place into oven and bake until puffed, about 5-8 minutes.
Serve warm.