Dissolve yeast and sugar in water in the bowl of a stand mixer or in a large bowl. Combine the flours and salt and add half to the water. Mix until combined and add the oil and the remaining flour mixture until it turns into a dough.
Knead the dough until it is smooth and elastic, adding more flour as needed. (about 8 minutes in the mixer or 15 by hand). Transfer the dough to an oiled boil and cover with plastic wrap. Let the dough rise until doubled in bulk on the counter for a couple of hours, or overnight in the refrigerator.
Punch the dough down and divide the dough into 8 and shape into balls. Let the dough balls rest for 20 minutes, covered with a damp towel. Then roll each into a circle about 6 to 7 inches in diameter. Let the circles rest for 10 minutes.
Meanwhile, pre-heat the grill to medium heat (350F).
Bake each bread one at a time on the pizza stone for 3 to 4 minutes, or cooked through and lightly browned. Flip and continue to cook for another 2 minutes.
