In a small bowl, combine warm water, honey or sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine whole wheat flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough begins to form.

Turn the dough out onto a floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. Add more flour if the dough is too sticky.

Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 hour, or until doubled in size.

Once risen, punch down the dough and divide it into 8 equal portions. Roll each portion into a ball, then flatten into circles about 1/4 inch thick.

Let the circles rest for about 10-15 minutes while you preheat your oven to 475°F (245°C).

Place the dough circles on a baking sheet lined with parchment paper and bake for 5-7 minutes, or until they puff up and are lightly golden.

Remove from the oven and cover with a clean kitchen towel to keep them warm and soft while they cool.