The day before, feed the sourdough starter (if it is in the fridge). You may skip this step if you don't have sourdough starter. You may substitute it with 1 tsp baking soda.
Mix the fed sourdough starter, flours, water, salt and oil in a bowl. If it is too sticky to handle, add 1-2 tbsp flour.
Knead the dough for 10 minutes until it is smooth.
Bring the ingredients into a ball shapes. Place it in a greased bowl and cover it up with towel. Keep it in warm place.
Let it proof for 2-3 hours in room temperature. It will be double in volume.
Dust the working counter with flour and bring the dough into the counter. Divide the dough accordingly/into 4 equal pieces.
Shape the dough into ball and let it rest for another 30 minutes (last proofing stage). The dough will raise a little bit.
Take one piece dough. Roll it flat.
Preheat your pan. Add 1 tsp oil into the pan. Add the flat dough into the pan.
It will puff a little bit. Bake the flat bread with medium high heat around 3 minutes. Be careful not too burn it, swirl the pan in between.
Flip the flat bread and bake another side for another 2 minutes.
Transfer it out to the plate. Bake the rest of the flat bread.
