In a large mixing bowl, combine the two flours, salt, and pepper.

 In a separate small bowl, stir together the warm water, yeast, and honey. 

Set aside for 5 minutes for the yeast to bloom. 

Add the olive oil to the yeast mixture, stirring to combine, and pour into the bowl with the flours. 

Using a wooden spoon, stir until a dough ball begins to form. 

Dust the counter or other work surface with flour and turn out the dough. 

Working with floured hands, knead the dough for about 5 minutes. 

Divide the dough into 3 ounce, tangerine-sized balls, kneading until smooth. 

Coat a sheet pan with a little olive oil, and place each dough ball on the pan.

 Sprinkle a little flour on the top of each ball.  

Sprayed with non-stick cooking oil and cover loosely with plastic wrap.  

Allow to rise for an hour in a warm place, or until doubled in size. 

Pre-heat a grill to medium heat or use a griddle top or a large non-stick skillet over medium heat. 

On a lightly floured surface, working with one flatbread dough at a time, roll out the dough to about 1/8-inch thickness. 

Brush one side with olive oil and cook the flatbread oil-side down for about 2-3 minutes until it bubbles and puffs. 

Brush the top surface, then flip and cook for an additional 2 minutes or so. 

Transfer the flatbread to a cutting board, and slice into triangles if using for dips.