Paratha

Directions

1. 1
   Combine the flours and salt in a food processor.
2. 2
   Turn the machine on and add 3/4 cup water through the feed tube.
3. 3
   Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
4. 4
   If dry, add another tablespoon or two of water and process for another 10 seconds.
5. 5
   (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
6. 6
   Remove the dough and, using flour as necessary, shape into a ball; wrap in plastic and let rest for at least 20 minutes or up to several hours at room temperature.
7. 7
   (Or refrigerate for up to a day or freeze for up to a week.)
8. 8
   Pinch off pieces of dough about 1 1/2 to 2 inches in diameter; the recipe will make 8 to 12 breads.
9. 9
   Using flour as necessary, roll each piece into a 4-inch disk and brush with butter.
10. 10
    Roll up like a cigar, then press into a coil not unlike a cinnamon bun; set aside until you finish all the pieces.
11. 11
    Put a griddle or cast-iron or nonstick skillet over medium heat.
12. 12
    When its hot, press one of the coils flat, then roll it out into a disk about 1/4 inch thick, or slightly thinner.
13. 13
    Put on the griddle or pan and cook until lightly browned on one side; brush the top with butter, flip, and brown on the second side.
14. 14
    Continue until all the breads are done, then serve.