Combine wheat flour, all purpose flour, baking powder, baking soda and salt in a large mixing bowl.
Add 2 tablespoons olive oil and yogurt. Mix well and let it rest five minutes. Then knead it for five minutes until smooth, moist and elastic, dusting with flour as needed. Cover with moist kitchen towel or a lid and let it rest for 10 minutes.Tip: The dough should be easy to work with, slightly sticky and not dense.
Heat a cast iron skillet or a heavy bottomed skillet at medium setting. It is ready for cooking when you can feel the heat while holding your palm 3 inches above the skillet.
On a work surface dusted with flour, cut dough into 6 pieces and roll them into balls. Roll each ball into a circle or oval disc that is about ¼ inch for thick flatbreads. Dredge the dough in flour as needed, but keep it minimal.
Place flatbread on the skillet and cook for 2 to 3 minutes, until you see few bubbles. Flip it over and apply ¼ teaspoon olive oil. Then cook the other side for 2 to 3 minutes, flip it and apply ¼ teaspoon olive oil. Tip: Cooked flatbreads will have golden brown spots on both sides.
Transfer breads to a container lined with kitchen towel and wrap them to preserve moisture and keep them soft.
Thin Flatbread
Divide the dough into 8 portions. Roll the dough to ⅛ inch thick and cook as above.
Naan Style
Roll the dough to ¼ inch thickness and sprinkle sesame or black seeds and chopped cilantro. Roll it once more to press it in. Cook on both sides 2 to 3 minutes. Brush with a mixture of melted butter and grated garlic.
Notes
Cook the flatbreads at medium heat. High heat will burn the surface, while leaving the center undercooked.
Storage: Dough keeps well in the refrigerator for about 3 days. Cooked flatbreads keep well at room temperature for 2 to 3 days. Store leftovers wrapped in paper towels and packed in ziplock bags. Use parchment paper in between flatbreads and freeze them.
Gluten free flour: You may need to adjust amount of flour. The texture may be a bit different.
Dairy free/Vegan: Use coconut yogurt. Skip butter and use olive oil or coconut oil.
All purpose flour can be used instead of bread flour.
Atta (durum wheat flour) is available at Indian stores and online.