In a small bowl, mix warm water (between 105°F and 115°F, or 40°C and 46°C), yeast, and brown sugar. Set aside for 5 minutes until the yeast becomes active and foamy.

In a large bowl (or bowl of a stand mixer with a dough hook if you are not kneading by hand), add whole wheat flour, all-purpose flour, and salt. Pour the proofed yeast mixture into the bowl and mix gently. Make sure to use a rubber spatula to scrape out all of the yeast residue and settled sugar.

Mix by hand for about two minutes to form a smooth, soft dough.

Add the olive oil to the flour mixture and start kneading for 4 minutes until the dough is soft, and smooth. If you are using a stand mixer, this should take 3 minutes on low speed.

Cover the bowl with a moistened kitchen towel, and set it aside for an hour at room temperature, allowing it to double in size.

Once the dough has doubled in size, remove it from the bowl and transfer it onto a clean work surface.

Divide the dough into 8 even portions using a knife. Shape each piece into a ball shape with lightly oiled hands.

Take each ball and gently roll it out using a rolling pin until it becomes a round flatbread 6-7 inches (15-17 cm.) in diameter.

Cooking Tip: You can adjust the thickness of the flatbread to your preference by rolling it out thinner or thicker. If you make it on the thicker side, it may take a little longer to cook.

Heat a frying pan or cast iron skillet over medium heat.

Working one at a time, place each round of flatbread dough into the dry pan and let it heat for 3 minutes on each side until it starts to puff up.

Flip the flatbread using a spatula and let it heat for another 30 seconds or until it forms a pocket and puffs up.

As you cook additional bread, cover the cooked kuboos with a kitchen towel to help maintain their warmth.

Brush the cooked kuboos with a little olive oil for added flavor before serving.