Stir the flours with the arrowroot powder. In a separate bowl, mix the oil and water, then add to the flour mixture. Work the dough with a fork and then your hands. Knead briefly and roll into a bowl. Divide the ball into 8 parts. Roll each part into a ball and pat plat. Sprinkle each bread with flour and roll between 2 sheets of wax paper with a rolling pin. Turn frequently while rolling, and lift the wax paper occasionally to add more flour so the dough does not stick. The bread should be somewhat rounded and about 1/8 inch thick. Preheat the oven to 400 degrees. Lightly oil a frying pan and heat to medium high. Put one flatbread in the pan and heat for 20 seconds on each side. Immediately put the bread in the oven on the wire racks and heat for 3 minutes. Turn over and heat for 2 minutes longer. The bread will puff up a bit in the oven. Re-oil the pan and repeat for each flatbread. Cool breads before eating them hot from the oven.