In a large bowl or bowl of stand mixer, dissolve yeast and sugar in warm water. Let sit 5 minutes until foamy.

Add 1 cup bread flour, whole wheat flour, salt, milk and olive oil. Stir until just combined.

In a floured surface, knead dough 10 minutes by hand, adding just enough of the remaining cup of bread flour needed to make a soft, smooth and only slightly sticky dough that pulls away from the sides of the bowl.

Shape the dough into a ball and place in a large, lightly greased bowl; turn once to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour until doubled.

Meanwhile, heat a griddle or large skillet to 350 degrees F, or medium heat. Punch down risen dough and divide into 8 equal pieces. Shape each piece into a ball and place on a lightly floured surface. Cover with a thin towel or plastic wrap and let rest 10-15 minutes so the gluten has time to relax.

Working with one piece of dough at a time, roll out dough to an 1/8-inch thick circle, about 7 to 8 inches in diameter. Place the flatbread (1 - 2 at at time, depending on how many fit on your griddle/skillet and cook 2 - 3 minutes until top begins to get bubbly and puffy. Use tongs to flip over and cook on the other side, another 2-3 minutes until golden brown spots appear on the bottom and the flatbread is cooked through.

Stack cooked flatbreads on a plate covered with a towel wile you cook the remaining flatbreads.

Serve the flatbreads immediately, or reheat them as needed to make them soft again. Store flatbreads, covered with plastic wrap or a thin towel, at room temperature for up to 2 days.