Place your pizza stone on the grill and preheat the two outside burners to about 375°F, leaving the inside two, where the stone is, off.
Sieve together the all purpose flour, baking soda, and baking powder. Add the salt and whole-wheat flour, combining the dry ingredients with a fork or spoon. In a separate bowl mix together the yogurt, oil, and honey.
Add the yogurt mixture to the dry ingredients and gently mix together with a wooden spoon. If you bought greek yogurt, you will need to use your hands to properly mix this. Do so gently, squishing the ingredients together, but not kneading.
Break the dough into two equal parts, you can use a kitchen scale if you need to, however I eyeballed it and they turned out perfectly.
Flour a work surface and knead each half of the dough about 10 times, up to 20 times, forming them into bread boules. Use a knife to deeply score the tops of both loaves in an ‘x’ shape.
Flour the preheated pizza stone right on your grill and place one, or both loaves down in the flour. If you do not have a pizza stone, use a floured cake pan (one for each loaf), don’t worry about nonstick spary, just flour. I used one cake pan and one stone, both loaves turned out perfectly.
Bake for 45 to 60 minutes, until the outside is a deep golden brown and crusty.
Remove the bread from the grill, leave the pizza stone on the grill to cool, let the bread cool on a wire rack until you are ready to serve, or at least until they’re cool enough to handle bare handed.
Serve with butter, jam, your favorite stews, and soups.