In a large mixing bowl, add 1 cup of lukewarm water, ½ teaspoon of sugar, and 2 teaspoons of active dry yeast. Mix until all dissolved. Then add ¼ cup whole wheat flour and ¼ cup of all-purpose flower and whisk together. Set aside, uncovered for about 15 minutes or until frothy.
Add 1 teaspoon salt, 2 tablespoons of olive oil, and the rest of both flours (1 cup of all-purpose flour and cup of whole wheat flour, reserving ¼ cup). Mix thoroughly. In a standard mixer with kneading attachment or using hands, knead for 1 minute (or until all dry pieces are gone).
Continue kneading until smooth. Cover the bowl and allow dough to rest for 10 minutes and then knead again for 2-3 minutes.
Cover bowl with plastic as tight as possible and allow to rest in bowl until mass has doubled from original size. This will usually take about an hour.
Preheat oven to 475 degrees with baking pan in oven. Deflate dough using hands and divide dough into desired sizes. Place dough balls on a different baking pan and cover with a damp towel for 10 minutes.
Remove one dough ball while keeping others covered flatten into a disk and place in oven on hot baking pan. Once dough is puffy (about 2-3 minutes) flip dough disk over and bake for another minute or two. Remove and allow to cool. Continue same process with the rest of the dough balls.