In the bowl of a stand mixer combine yeast and water. Let mixture sit for two minutes until yeast begins to bubble.

Add both flours to the bowl and, using the dough hook, mix for three minutes until a shaggy dough forms. Then, add salt and sour cream.

Mix on medium speed for two to three minutes until the dough begins to pull away from the sides of the bowl. The dough will be very soft and wet.

Lift up the dough hook, but leave the hook on the mixer. Cover the bowl with plastic wrap and allow dough to rest for 30 minutes.

After 30 minutes, return dough hook to bowl and mix on high for 30 seconds just to remove the air from the dough.

Set a grill pan over medium-high heat. (If your pan is too hot, the bread will still be raw on the inside when the outside is cooked!)

Lightly flour your surface. Divide dough into four pieces. Taking one ball of dough at a time, roll out or stretch dough until it is one-quarter-inch thick.

Using a pastry brush, grease the grill pan with a little oil.

Place dough on grill pan and cook for two to three minutes. Right before you are ready to flip the dough, brush the top side, ever so gently, with a little bit of oil. Then flip and cook for one to two more minutes.

Remove from heat and top any way you like!

Topping ideas:

Pesto + Charred broccoli + Feta cheese
Spicy tomato sauce + Grilled peppers, onions, mushrooms + Parmesan
Labane + Grilled eggplant and zucchini + Green schug
Chimmichuri + Roasted Veggies + Tahini
Creme fraich + Sautéed mushrooms + Drizzle of olive oil + Parmesan