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1
Combine the yeast, honey, and 1/4 cup warm water in a small bowl; stir gently to dissolve.
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2
Let the mixture stand until the yeast starts to foam, 5 to 10 minutes.
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3
In a mixer fitted with a dough hook, combine the flours and the salt.
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4
With the mixer running on slow speed, add the oil, yeast mixture, and 3/4 cup warm water and mix until the dough comes cleanly away from the sides of the bowl, 3 to 5 minutes.
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5
(Alternatively, the dough can be made in a food processor.)
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6
Turn the dough out onto a lightly floured clean work surface and knead by hand for just 1 to 2 minutes.
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7
The dough should be a little sticky.
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8
Gather the dough into a ball, place in a lightly oiled bowl, and turn it over to coat with the oil.
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9
Cover the dough with a clean damp towel and let it rise in a warm spot until doubled in size, about 30 minutes.
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10
Knead the dough gently on an unfloured surface and divide into 4 equal balls; they should be about 6 ounces each and the size of large tangerines.
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11
Roll each ball under the palm of your hand until the top of the dough is smooth and firm.
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12
Cover the dough with a damp towel and let it rest for 15 to 20 minutes.
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13
The balls can now be used, wrapped in plastic and refrigerated for up to 2 days, or wrapped and frozen for up to 2 weeks.
