In a large bowl, mix the yeast and both flours together until combined. Pour the water into another bowl.

Mix two thirds of the flour mixture into the water and stir with a fork. Slowly pour in the rest of the flour, stirring constantly.

When you can no longer stir the dough, scoop the mixture out of the bowl and lay it on a wooden surface. Continue to mix manually by lifting the edges up and over the rest of the dough.

Sprinkle the salt over top of the dough and knead to combine. Make a small indentation in the dough and pour the oil into it. Mix by hand once more.

Place the dough back into the bowl. Cover the bowl with plastic wrap and place in the fridge for at least 12 hours.

Take the dough out of the fridge two hours before baking.

Preheat the oven to 480 degrees Fahrenheit (250 degrees Celsius). Flour a flat surface and spread the dough out over it with your fingers.

Place the dough onto the baking tray and press down, making small indentations across the surface with your fingertips.

Over top of the dough, add a drizzle of olive oil and a sprinkling of sesame seeds to taste. Bake for at least 20 minutes, or until lightly golden.