Unleavened Bread

2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 teaspoons Salt
2 Tablespoon Olive Oil
1 1/2 cup warm Water

In a stand mixer, combine flours and salt.  Start mixer and add oil.  Gradually add in the water until a firm consistent dough is formed.  
Remove bowl from mixer and mix by hand for 3 minutes (dough still in bowl).  Cover and let rest for 15 minutes.  

Cut the dough into 4 equal parts (if making oven pizza size) or 8 equal parts (if making stove top size).  Brush with Olive Oil, cover and let rest for another 15 minutes.  

Preheat oven 500, putting a pizza stone to heat up as well.  

For Pizza stone:
Stretch dough in every direction to form a 12 inch disc, on a service sprinkled with cornmeal or whole wheat flour.  Poke holes with fork.  Bake for 4 minutes.

For stovetop:
Stretch dough in every direction to form to size of cast iron pan, on a service sprinkled with cornmeal or whole wheat flour.  Poke holes with fork.  Bake for 2 minutes each side.