In a large mixing bowl combine both flours, baking powder, baking soda, salt, garlic powder, and dried herbs. Whisk to combine.

Add nut milk, honey, and 1 Tablespoon extra virgin olive oil and stir with wooden spoon until mixed. Turn out onto floured surface and knead until soft and smooth adding whole wheat pastry flour as needed to keep from sticking (usually 1-2 Tablespoons). Let dough rest 5 minutes.

Heat ½ Tablespoon extra virgin olive oil in medium cast iron skillet over medium-high heat. Carefully place one flatbread in skillet and let cook 30-45 seconds, flip and cook additional 30-45 seconds. You want flatbread to set and brown slightly, but not burn. Remove from pan to a plate. Repeat the process with each flatbread. Add in ½ teaspoon olive oil to pan between every two flatbreads. You may need to adjust temperature to make sure flatbreads brown, but don’t burn.