1 package (2 1/4 teaspoons) active dry yeast
1 tablespoon olive oil, plus more for greasing bowl
1 tablespoon honey
1/3 cup plain yogurt, preferably Greek-style
3/4 cup whole-wheat flour, shaken through a strainer or colander to remove coarse flakes of bran
3 to 3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 to 3 tablespoons sesame seeds

In a small bowl, sprinkle the yeast over 3/4 cup warm (not hot) water; stir to dissolve. Let sit for about 5 minutes, until bubbly. Whisk in the olive oil, honey and yogurt.

In a large bowl, combine the sieved whole-wheat flour, 3 cups all-purpose flour and the salt. Using a wooden spoon or dough hook of a stand mixer, add liquid ingredients and mix thoroughly, only adding additional 1/2 cup flour if dough seems especially sticky.

Turn dough out onto floured surface and knead for about 5 minutes, using a scraper if necessary to lift and pull dough over itself until it feels smooth and elastic, for about 5 minutes. Try to resist adding additional flour, although humid conditions may require a bit more. This is a soft, tender dough.

Lightly coat a medium bowl with some oil and place dough face-down, then flip so coated side is on top. Cover with plastic wrap and let rise in a warm place until doubled in size, for about 45 minutes.

When dough is ready, begin heating griddle on stovetop. If using oven, preheat to 500 F. If a pizza stone is available, place that on bottom rack to heat. Otherwise, place a heavy sheet pan in oven. (Laying flatbread dough on a hot surface helps it puff.)

Turn risen dough out onto a lightly floured surface and divide into 8 pieces, forming each into balls. Cover with a cloth and let rest for 5 minutes.

With a rolling pin on a floured surface, roll a ball into a flat circle about 8 inches across, flipping once. If dough shrinks and pulls back, let rest for a minute, then continue to roll. Brush lightly with water and sprinkle with a scant teaspoon of the sesame seeds. Roll once with pin to help seeds adhere.

Gently lift dough round and lay it on hot griddle, pizza stone or baking sheet.

Dough soon will begin to puff and bubble. After 2 minutes, lift an edge to see how it's browning on bottom; it should be golden and speckled. Flip and continue cooking for another minute, or until bread feels puffy with no doughy areas.

Remove to a clean kitchen towel and cover while continuing with remaining dough balls.

Top flatbread to make a sandwich, or cut up to use with dips such as hummus or baba ghanoush. Flatbreads are best served the same day they're made, but will keep overnight if well-wrapped in plastic.

Makes 8 flatbreads.

— Recipe adapted from "Baking With the St. Paul Bread Club: Recipes, Tips and Stories," from a "Cooks Illustrated" recipe.