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1
Stir the yeast and water together in a large bowl.
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2
Using a wooden spoon and stirring in one direction, add the whole wheat flour, about a cup at a time; then stir 100 times, or until the mixture looks smooth and silky.
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3
This is the sponge that needs to rest covered with plastic wrap for at least 30 minutes, although it is best if it can rest longer, up to 8 hours in a cool place.
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4
I left it for 2 hours.
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5
Sprinkle the salt over the sponge and then stir in the olive oil, mixing well, again stirring in the same direction.
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6
Add the all purpose flour a cup at a time, mixing until the dough is too stiff to mix with the spoon.
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7
Scrape into the bowl of a standing mixer fitted with the dough hook.
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8
Knead until the dough is smooth and elastic, 8 to 10 minutes.
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9
The dough will be moderately firm and have a slight sheen.
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10
Rinse the mixing bowl, dry it and coat it lightly with oil.
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11
Transfer the dough to the bowl and turn to coat in oil.
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12
Cover tightly with plastic wrap.
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13
Let the dough rise at room temperature for 2 to 3 hours or until it doubles in bulk.
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14
Deflate the dough by kneading it briefly.
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15
Divide it in half and keep one half under plastic or a cloth while you work with the other.
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16
Cut the dough into 8 equal pieces and with the light floured cupped hands, form the pieces into tight balls; keep the balls under plastic while you work on the others.
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17
On a well floured surface, flatten the balls of dough into a circle 8 to 9 inches in diameter and less than 1/4 inch thick.
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18
Cover, but do not stack the rolled out breads.
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19
Bake in the oven.
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20
I used a pizza stone but you can also use a sheet pan.
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21
Preheat your oven to 230 degrees Celsius.
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22
Place the dough on the preheated stone/sheet and bake for 3-5 minutes or until the breads resembles blown-up balloons.
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23
Dont worry of you get seams or dry spots or less than full balloons; the bread will still taste good.
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24
As the breads come out of the oven, wrap them together in a large kitchen towel.
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25
Finish baking this batch of bread, roll out the remaining dough and continue baking.
