Mix water, yeast, sugar, whole wheat flour, and ½ cup all purpose flour in a bowl. Let sit for 15 minutes or until frothy.
Add salt, olive oil, and 4 cups of flour, reserving the final ½ cup of flour; stir and then knead in bowl. Turn out, knead for 2 minutes. Allow to rest 10 minutes, then knead for 2 more minutes. (If preparing ahead of time, refrigerate now and then remove before next step).
Place in a bowl, covered, and allow to rest for 1 hour or until doubled in size.
Preheat oven to 475, with baking stone or heavy cooking sheet. Separate dough into 16 pieces; cover with a damp towel and allow to rest for 10 minutes.
Roll out a ball into an 8" circle (about ⅛" thick). Place on stone/sheet for 2 minutes. Flip to other side for one minute. Repeat 15 more times.
Serve with fresh hummus or another dip of your choice, use in wraps, or cut into wedges for cheese plate.