Excellent for sandwiches and scooping up dips and sauces—especially Hummus or Baba Ghanoush. You can substitute whole wheat flour for any portion of the white flour, according to your preference, although the dough may require additional water to be soft and pliable.

Combine in a large bowl or a stand mixer fitted with the dough hook:

Add:

Mix by hand or on low speed for about 1 minute or until the dough comes together. Knead for about 10 minutes by hand or with the dough hook on medium-low speed for 8 minutes until the dough is smooth, soft, and elastic. Add flour or water as needed; the dough should be slightly tacky but not sticky. Transfer the dough to an oiled bowl and turn to lightly coat with oil. Cover with plastic wrap and let rise until nearly doubled in bulk, 1 to 1 ½ hours.

Position a rack in the lower third of the oven. Preheat the oven to 500°F.

Meanwhile, transfer the dough to a lightly floured work surface and divide equally into 8 pieces. Roll the pieces into balls. Cover and let rest for 20 minutes.

Roll out each ball of dough into a 6- to 7-inch round ⅛ inch thick. Take care not to roll the center of the rounds too thin—the dough should be a uniform thickness. Gently transfer 4 of the rounds to a large, lightly greased baking sheet. Bake until the dough rounds puff into balloons, about 4 minutes, then bake 30 seconds longer and immediately transfer the breads to a rack to cool. If you leave the breads in the oven too long, they will become dry and will not deflate to flat disks. Bake the remaining rounds.