If you want to make these ahead, keep them moist and pliable under a damp towel.
Cooking Light MAY 2002
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in large bowl. Stir in water and oil to form a thick dough; mix well.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Cover and let rise at room temperature 1 hour.
Divide dough into 8 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a ball. Let rest 5 minutes.
Roll each ball into a 6-inch circle on a lightly floured surface.
Heat a large cast-iron skillet over medium-high heat. Working with 1 portion at a time, cook 4 minutes on each side or until lightly browned with dark spots.
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