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1
Combine the flours, water, oil, and salt in a bowl until they come together into a mass.
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2
Cover and let sit at room temperature for 20 to 30 minutes while the flour absorbs the water.
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3
Transfer the dough to a lightly floured work surface and knead for about 5 minutes by pushing down on and spreading the dough and then folding it over on itself.
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4
It should be smooth and elastic.
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5
Form it into a ball and place it in a clean, oiled bowl.
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6
Cover with plastic wrap and let the dough rest for 4 to 8 hours.
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7
Afternoon or Evening:
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8
About 45 minutes before you want to bake, spread out the dough on a lightly floured counter, cut the dough in half with a dough scraper, and roll it into 2 logs.
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9
Cut each log into 6 pieces.
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10
You should have 12 pieces of dough that weigh about 55 grams each; evenly distribute any leftover dough.
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11
Shape each piece into a ball.
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12
Let the balls rest for 30 minutes at room temperature under plastic wrap.
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13
Place a cast-iron skillet over medium-high heat and let it heat up for several minutes.
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14
Meanwhile, liberally flour a work surface.
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15
Flatten a dough ball and dust it lightly with flour, then use a floured rolling pin to roll it out as thin as possible (7 to 9 inches in diameter), rotating the disk to keep it even.
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16
If it resists, let it rest for a few minutes and continue rolling again.
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17
Cover the disk with a towel.
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18
Repeat with the remaining dough.
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19
When the skillet starts smoking, gently lift a disk of dough.
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20
Place it in the skillet, cook it for about 30 seconds, and then turn it over with your fingers or a spatula for another 30 seconds.
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21
Remove the skillet from the flame and, holding the flatbread by its edge, put it directly on the fire.
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22
Keep moving it in a circle so that it doesn't burn, then turn over and repeat.
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23
The bread should be blistered and dark in spots.
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24
Remove the flatbread and cover it with a towel or aluminum foil to keep it from forming a crust.
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25
(Dot it with butter and fold it in half if you like.)
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26
Repeat with the remaining disks of dough.
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27
Serve warm.
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28
These can be made in advance and stored in a resealable plastic container on the counter for a couple of days.
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29
But they are best eaten fresh.
