Combine flours, salt, sugar, and yeast in a large bowl. Mixing thoroughly. Create well in flour mixture.
Add 1 ¼ c water and oil to the well. Using a spatula or wooden spoon, blend all ingredients until a shaggy mass forms. Add more water 1 tbsp at a time if needed.
Turn dough out on to a lightly floured surface. Fold and knead dough back on itself several times until dough is smooth and stretchy.
Return to bowl, cover with plastic wrap or a damp towel and set aside to rise.
Allow to triple in size (1 ½ - 2 hours).
Turn back out onto floured surface. Gently depress and stretch, folding back on itself 2 or 3 times.
Cut dough into 8 equal pieces. Roll into spheres and coat lightly in flour. Set on surface and cover with a cloth.
Allow to rest for 15-20 minutes.
Shape by using a rolling pin on a floured surface or by flattening with your hands to ~7” in diameter.
Don’t try to stack or they will stick together