Combine the flours, baking power, salt and sugar, whisking until well blended.
Pour the olive oil and ½ cup water into the flour mixture and stir to combine.
Kneed 5-10 times or until the dough is smooth. If the dough seems dry, add more water 1 TBS at a time. I usually use about 3 more TBS water. Let rest 10 minutes.
Cut the dough into 6 pieces. Dust each piece with flour and roll each into a circle that’s about ¼ inch thick.
Add ½ TBS vegetable oil to a skillet and heat until shimmering. Add a flatbread, cooking until golden brown, 1-2 minutes on each side. Transfer to a plate and cover with a clean kitchten towel to keep warm and let them steam so they stay soft.
Continue cooking flatbreads, adding more oil as the skillet starts to look dry.