Chickpea and Chile Flatbreads

1. 1

   In a bowl, whisk together trhe flours, salt, and garam masala; add the butter and rub with your fingers to form a mixture that resembles fine cornmeal.

2. 2

   Stir in the jalapenos, onion, cilantro, water and 1 tablespoon of the water; mix with hands to form a soft, slightly sticky dough.

3. 3

   Transfer to a clean bowl, cover with plastic wrap, and let rest for 20 minutes.

4. 4

   Pull of a golfball sized piece of dough and roll out, on a lightly floured work surface, to about a 5-inch disk; use a paring knife and cut from the center to the edge of the disk.

5. 5

   Starting with one of the cut sides, roll dough over itself, then roll out into a 1/8-inch thick disk and place on a lightly floured baking sheet and cover with plastic wrap; repeat with remaining dough.

6. 6

   Heat a griddle over medium high heat and cook flatbread, in batches, until bu10bbles form on the bottom; turn flatbreads and cook until bubbles again form on the bottom.

7. 7

   Spoon a small amount of oil onto flatbreads, rub with back of spoon to distribute oil, pressing down with spoon until the bottom is evenly browned on the bottom, about 1 minute; turn breads and repeat.

8. 8

   Serve hot.

No additional tips available.