Combine the flours and salt. Slowly add the water; mixing until a smooth dough is achieved. Knead slightly, form into a ball and rest for 10 minutes.Place a pizza stone in the oven and preheat to 220 degrees C/425 degrees F. Divide the dough into 10 balls and roll each out on a lightly floured surface until paper thin.Brush liberally with olive oil and place on the pizza stone one at a time to bake. Turn and remove when crisp and golden.Brush again with olive oil and sprinkle with Parmesan and salt. The bread can be cut into manageable sizes before baking or broken into jagged shards once baked. (if doubling recipe, also remember to DOUBLE number of pieces!!)

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