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1
Combine oil and water in liquid measuring cup.
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2
In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds.
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3
With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears sides of workbowl, about 1 1/2 minutes.
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4
If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms.
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5
Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil.
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6
Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours.
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7
When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces.
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8
With cupped palm, form each piece into smooth, tight ball.
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9
Set dough balls on well-floured work surface.
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10
Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.
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11
Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter.
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12
Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking.
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13
(If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.)
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14
Dust surface of rolled dough with flour and set aside.
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15
Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready.
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16
For Gas Grill: light all burners and turn to high heat, cover grill, and heat grill until hot, about 15 minutes.
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17
Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly).
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18
Peel off and discard parchment; carefully slide round onto hot side of grill.
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19
Immediately repeat with another dough round.
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20
Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly.
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21
Transfer crusts to cutting board browned sides up.
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22
Repeat.
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23
Brush grilled sides of 2 crusts generously with garlic oil; top each evenly with one-quarter of topping, if using.
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24
Return flatbreads to grill; cook uncovered until bottoms are well browned and toppings are heated through, 1 to 3 minutes.
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25
Transfer flatbreads to cutting board; repeat with remaining 2 crusts.
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26
Sprinkle flatbreads with salt to taste; cut into pieces and serve immediately.
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27
Optional Topping Choices: choose one or more toppings for flatbread.
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28
-2 ounces Parmesan cheese , finely grated (about 1 cup).
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29
-1/2 cup coarsely chopped herbs , such as thyme, parsley, basil, marjoram, and oregano.
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30
-3 tablespoons sesame seeds mixed with 1 tablespoon chopped fresh thyme leaves; sprinkle lightly with lemon juice before serving.
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31
-1/2 cup chopped fresh oregano leaves and 6 ounces crumbled feta.
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32
-2 tablespoons minced anchovy , mixed with 6 tablespoons chopped black or green olives.
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33
-1/2 cup basil pesto or tapenade.
