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1
In a bowl, whisk the flours with the salt and garam masala.
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2
Add the butter and rub the flours between your fingers until the mixture resembles fine cornmeal.
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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.
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4
Break off a golf-ball-size piece of dough.
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5
On a lightly floured work surface, roll the dough into a tight ball, then flatten it into a 5-inch disk.
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6
Using a paring knife, make a cut from the center of the disk to the edge.
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7
Starting with one side of the slit, roll the dough onto itself to form a cone.
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8
Flatten it into a disk.
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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.
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10
Repeat with the remaining dough.
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11
Heat a griddle.
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12
Add the flatbreads in batches and cook over moderately high heat until bubbles form on the bottom, about 1 minute.
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13
Turn the flatbreads and cook until bubbles form again.
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14
Spoon a small amount of oil over the flatbreads.
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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.
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16
Flip the flatbreads and repeat with more oil; serve hot.
