Chickpea-Chile Flatbreads

Directions

1. 1
   In a bowl, whisk the flours with the salt and garam masala.
2. 2
   Add the butter and rub the flours between your fingers until the mixture resembles fine cornmeal.
3. 3
   Add the jalapenos, onion, cilantro, water and the 1 tablespoon of oil and mix with your hands to form a soft, slightly sticky dough; transfer to a clean bowl, cover with plastic wrap and let rest for 20 minutes.
4. 4
   Break off a golf-ball-size piece of dough.
5. 5
   On a lightly floured work surface, roll the dough into a tight ball, then flatten it into a 5-inch disk.
6. 6
   Using a paring knife, make a cut from the center of the disk to the edge.
7. 7
   Starting with one side of the slit, roll the dough onto itself to form a cone.
8. 8
   Flatten it into a disk.
9. 9
   On the lightly floured work surface, roll out the disk until 1/8 inch thick; transfer to a lightly floured baking sheet and cover with plastic wrap.
10. 10
    Repeat with the remaining dough.
11. 11
    Heat a griddle.
12. 12
    Add the flatbreads in batches and cook over moderately high heat until bubbles form on the bottom, about 1 minute.
13. 13
    Turn the flatbreads and cook until bubbles form again.
14. 14
    Spoon a small amount of oil over the flatbreads.
15. 15
    Using the back of a spoon, rub the oil into the flatbreads and cook, pressing, until evenly browned on the bottom, about 1 minute.
16. 16
    Flip the flatbreads and repeat with more oil; serve hot.