Garlic Flatbread

Lightly spoon whole wheat flour into a dry measuring cup.
Level with a knife.
Combine whole wheat flour, 1/4 cup water, and yeast in a bowl.
Let stand for 10 minutes.
Lightly spoon all-purpose flour into dry measuring cups.
Level with a knife.
Combine 2 cups all-purpose flour, 1/2 teaspoon salt, and remaining 3/4 cup water in a large bowl.
Add yeast mixture.
Stir until a dough forms.
Turn dough out onto a lightly floured surface.
Knead until smooth and elastic, about 10 minutes.
Add enough of remaining 1/4 cup all-purpose flour, one tablespoon at a time, to prevent the dough from sticking to your hands (Dough will, however, feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in warm place (85 F), free from drafts, for one hour or until doubled in size.
(Gently press fingers into dough.
If indentation remains, dough has risen enough.
).
Preheat oven to 450.
Punch dough down.
Cover and let rest for 5 minutes.
Divide dough in half.
Roll each half into a 9-inch circle on a lightly floured surface.
Place on baking sheets sprinkled with cornmeal.
Lightly coat dough with cooking spray.
Sprinkle dough evenly with sliced garlic.
Press garlic into dough using fingertips.
Bake at 450 for 10 minutes or until crisp and garlic begins to brown.
Remove flatbreads from oven.
Cool on wire rack.
Serve and enjoy!