• Add the honey to the olive oil to allow for easy pouring. Add the water, yogurt, olive oil and honey in a mixing bowl and stir to combine. Add the all purpose and whole wheat flour, salt, and baking powder. Stir to combine with a with a spatula to help incorporate the ingredients together.

Quick Tip

• If you want a softer dough, omit the whole wheat flour and replace that amount with all purpose flour.

Mixing the Dough

• Use a Kitchenaid mixer with the dough hook attachment. Mix the dough on low speed (Speed 1) for about 2 minutes until the dough forms a ball. Turn the mixer up to speed 2 and mix for an additional 3 minutes or until the dough can be stretched but tears apart easily (see video for illustration).

Folding the Dough

• Lightly flour a work surface and flour your hands. Place the dough on the surface to fold. Don't dump flour on top of the dough, as you will add unnecessary flour inside the dough. Fold each of the corners toward the center to help strengthen the dough (see photos or video for instruction). Flip the dough over and place back in the mixing bowl to rise. Cover with a moist paper towels or a moist clean kitchen towel.

Fermenting the dough

• The best place to ferment the dough is inside a cooled oven that is turned off with the light turned on. If you recently turned the oven on, make sure it's completely cooled down. The heat from light is sufficient for warmth, and the moisture from the paper towels or kitchen towel with create humidity. Let the dough ferment about 90 minutes-2 hours or until the dough has double in size. Alternatively, if you want EVEN MORE FLAVOR, you can ferment the dough in the fridge all day (up to 8 hours). Just punch the dough down every 3-4 hours so it doesn't over-proof. Nothing creates flavor like long fermentation.

Shaping the Dough

• Remove the dough from the mixing bowl and reserve the towel. Cut the dough into 8 pieces and cover with the towel while shaping so it doesn't form a skin on top.
• Do not flour the surface that you are rolling on, rather have a small pile of flour to dip your hands into. The friction of the surface will help shape the pieces into balls. Tuck the corners in toward the center of the piece and turn over and roll into a ball with one hand (see photos and video). A bench scraper is handy for scraping dough if it gets stuck to your hands or the work surface.
• Now flour the surface and a rolling pin and roll each piece into a flat circle, keeping the extra pieces covered while rolling out.
• Brush each side of the flatbread with melted butter or olive oil to keep it from sticking. Place on a sheet pan.
• Heat the grill over medium heat, as you don't want it too hot. The outside will burn before the center is cooked otherwise.
• Place as many pieces of flatbread on the grill that will fit at one time. Grill on each side for 4-5 minutes. When you have flipped the flatbread over, top the cooked side with garlic, cilantro or parsley leaves, and a sprinkle of coriander.
• Make sure not to burn either side. If the dough is still undercooked in the center, you can pop it in a 325 degree oven for a few minutes to finish cooking.
• Serve immediately as a side item, use as a taco shell, or use it as a pizza crust too!