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1
Combine the flours and salt in a food processor.
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2
Turn the machine on and add 3/4 cup water through the feed tube.
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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.
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4
If dry, add another tablespoon or two of water and process for another 10 seconds.
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5
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
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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.
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7
(Or refrigerate for up to a day or freeze for up to a week.)
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8
Pinch off pieces of dough about 1 1/2 to 2 inches in diameter; the recipe will make 8 to 12 breads.
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9
Using flour as necessary, roll each piece into a 4-inch disk and brush with butter.
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10
Roll up like a cigar, then press into a coil not unlike a cinnamon bun; set aside until you finish all the pieces.
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11
Put a griddle or cast-iron or nonstick skillet over medium heat.
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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.
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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.
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14
Continue until all the breads are done, then serve.
