2-1/4 tsp. (1/4-oz. packet) active dry yeast
1/3 cup plain whole-milk yogurt
1 Tbs. granulated sugar
1 Tbs. extra-virgin olive oil; more as needed
9 oz. (2 cups) bread flour; more as needed
2-1/4 oz. (1/2 cup) whole-wheat flour
1 tsp. table salt
Kosher salt for sprinkling
You can roll these breads out using a rolling pin, but shaping by hand is less fussy. And I like how it creates an appealing rustic appearance with variations in thickness. Serve with your favorite olive oil dipping sauce.
Put 3/4 cup warm water (105° to 115°F) in a food processor and sprinkle with the yeast. Let sit for a few minutes so the yeast begins to dissolve. Add the yogurt, sugar, and oil and process for 3 seconds to blend. Add the bread flour, whole-wheat flour, and table salt. Process for about 20 seconds and then scrape down the sides of the bowl with a spatula. Continue to process for another 30 seconds. The dough should form a mass, pulling away from the bowl's sides. If it's sticking to the sides, add more bread flour, 1 Tbs. at a time, just until the dough forms a cohesive, if slightly sticky, mass. (Try not to process more than 1 minute total.)
For easier cleanup, knead and shape the dough on a flexible cutting board or silicone baking liner dusted with flour instead of on your countertop.
Turn the dough out onto a lightly floured work surface (see the tip at right). Knead by hand, flouring your hands if the dough is too sticky to handle, until it feels smooth and elastic, about 1 minute. Put the dough in a lightly oiled medium bowl and cover tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 45 to 60 minutes. (If you're making the dough ahead, punch it down after it doubles, cover it tightly with plastic wrap, and refrigerate for up to 2 days.)
Prepare a medium-low grill fire; scrub the grill grate clean with a wire brush.
Turn the dough out onto a lightly floured surface. Using a bench knife or chef's knife, divide the dough into 12 equal pieces and shape each into a ball. Let the balls rest, covered with a clean towel, for about 10 minutes.
Using your hands, gently stretch the balls into disks (4 to 5 inches in diameter) and put them on two large lightly oiled rimmed baking sheets. Let the disks rest, covered with a clean towel, for 5 minutes. Brush the tops with olive oil and sprinkle lightly with kosher salt.
Grill, salted side down first, until the bread develops golden-brown grill marks on both sides, 1-1/2 to 2 minutes per side (depending on the size of your grill, you may need to grill the bread in two batches).