In a small bowl, combine water, yeast, and sugar; set aside 10 minutes, until foamy.

Mix in oil.

In a large bowl, combine flours and salt, forming a well.

Add yeast mixture to well.

Using a wooden spoon, combine until dough workable by hand.

If dough is wet or sticky, add a few tablespoons flour.

Transfer dough to a clean surface.

Knead 10 minutes, until soft, smooth, and elastic.

Perform window pane test to see if dough is ready.

Place dough in a well-oiled bowl and cover with plastic wrap.

Let rise at room temperature for 1½ hours, or until doubled in size.

Punch dough down and divide into 4 equal-sized pieces.

Take each piece and form into a smooth round.

Place rounds on a floured surface and cover; rest at least 10 minutes.

Heat oven to 500ºF.

Place a sheet tray in oven and heat 5 minutes, until very hot.

Coat each dough round with flour and flatten into a disk.

Roll out each disk to ¼- to ⅛-inch thickness, and about 6- to 8-inches in diameter.

Place dough onto a peel, transfer to heated sheet tray, and bake 3 to 5 minutes, until inflated and light gold.

Alternatively, use the Saj technique.

Invert a wok and set over medium flame.

Heat wok until very hot.

Stretch rolled dough with your knuckles to 10- to 12-inches in diameter.

Carefully place dough on inverted wok and cook 2 to 3 minutes.

Turn over and cook until light gold with brown spots on both sides.