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1.
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In a mixing bowl, combine the pasta flour and semolina.
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Add the stick of melted butter and rub the mixture together with your hands until sandy.
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Mix in the sugar and salt.
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Mix 1/2 cup of water into the dough; it should be crumbly.
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Let stand a few minutes, then gradually add more water until you have a soft dough, about 1 cup in all.
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2.
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Transfer to a food processor and pulse 30 times to blend.
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The texture should now be very soft and moist.
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Turn the dough out onto an unfloured work surface.
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Using lightly buttered hands, knead it until silky, 1 to 2 minutes.
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Cover the dough loosely and let rest for at least 30 minutes.
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3.
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Preheat a cast-iron grill or a ridged pan over medium heat.
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Preheat the oven to 250F.
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Lightly grease the cut side of the onion with melted butter or oil and quickly rub the heated pan.
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Cut the dough into 12 equal pieces.
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On a buttered or oiled baking sheet, press out one portion of the dough into a 5-inch round.
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Cover loosely with plastic and repeat to form the remaining flatbreads.
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Grill the breads, one at a time, until they are golden and speckled with black spots, turning once; it should take 4 minutes total.
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Serve the breads hot off the grill, or wrap in foil and keep them warm in the oven for up to 30 minutes.
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Darker than olive oil, with a reddish tint, argan oil will impart a rich, nutty, earthy flavor to the griddle breads.
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This traditional Moroccan ingredient comes from the nuts of the argan tree, which grows only in southwestern Morocco.
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The oil is available at www.berbersources.com and www.exoticaoils.com.
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Since it takes approximately 12 hours to extract a liter of oil from the nuts, it's an expensivebut inimitableingredient.
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It can also be used as a finishing oil for vegetables or lentils.
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Wolfert cautions against substituting other types of flour in this recipe: The combination of fine semolina (pasta flour) and course semolina is essential to the bread's distinctive texture.
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Coarse semolina is available at www.kalustyans.com or from Todaro Brothers (877-472-2767 or eat@todarobros.com).
