Whole Wheat Flatbread

In a large bowl, sprinkle the yeast over the water. Let stand 1 minute, or until creamy. Stir to dissolve the yeast.

Add the milk and half of the oil. Add the all-purpose flour, whole wheat flour, and salt. Stir until a soft dough forms.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding additional flour if the dough seems very sticky.

Oil a large bowl. Add the dough, turning it once to oil the top. Cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Oil a 15- x 10- x 1-inch jelly-roll pan. Flatten the dough with your fist. Place it in the center of the pan and stretch and pat it with your hands to fit. Cover with plastic wrap and let rise for about 1 hour until puffy and nearly doubled.

Preheat the oven to 450 degrees F.

With your fingertips, firmly press the dough to make dimples 1 inch apart all over the surface of the dough. Drizzle the remaining oil over the top. Sprinkle lightly with coarse salt.

Bake 20 to 25 minutes, or until golden brown and crusty. Transfer to a rack to cool slightly. Cut into rectangles and serve warm.