Add the water, yeast and 1 tablespoons of sugar to a stand mixer and whisk using a hand whisk until it is combined. Let sit for 5 to 7 minutes or until a raft has formed on the top.
In the meantime, whisk together the remaining 1 tablespoon of sugar, flours, and salt until combined.
Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour, sugar and salt ingredients.
Place on the hook attachment and mix on low speed for 8 to 10 minutes to knead.
The dough should be smooth, and you want the dough to be a little sticky, but you still may need to add in a bit more flour to get it to the right consistency.
Coat with the remaining 1 tablespoon of olive oil and place it in a container and cover with a lid or towel and let sit for 2 hours or until doubled in size. See note below on a resting trick.
Remove the dough and place on a lightly flour-dusted surface and press to form a rough rectangle.
Cut the dough into 12-14 pieces and then taking each piece of dough keep folding it under to form a smooth dough ball.
Roll each dough ball out on a lightly flour-dusted surface until it’s about 1/8” to 14” thick and 6” to 8” in diameter.
Place on a cookie sheet tray lined with parchment paper or just on parchment paper on your countertop and cover with a towel and allow to rest for 20-25 minutes.
Cook on a preheated pizza stone or sheet tray in the oven at 550° and cook for 1 to 1 ½ minutes per side until dark brown marks are formed onto the dough and so it puffs up into a hollow ball.
Repeat the process until all the dough balls have been cooked. See note below and the alternative cooking method.