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1
In a large bowl, combine the flour with the salt.
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2
Add the water and lemon juice and stir until a sticky dough forms.
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3
Turn the dough out onto a lightly floured work surface and knead until smooth.
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4
Transfer the dough to a clean, oiled bowl.
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5
Cover with plastic wrap; refrigerate for 30 minutes.
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6
Oil a large, rimmed baking sheet.
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7
Turn the dough out onto the sheet and divide it into 8 equal pieces.
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8
Press each piece into a 6-inch round that's 1/4 inch thick.
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9
Brush the rounds with 2 tablespoons of the melted butter and roll them up into cylinders.
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10
Cover the cylinders with plastic wrap and refrigerate for 15 minutes.
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11
Unwrap the dough cylinders and flatten them into rounds again.
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12
Brush the rounds with 2 tablespoons of the melted butter; roll them up into cylinders.
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13
Wrap the cylinders in plastic wrap and refrigerate for 15 minutes.
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14
Repeat the flattening, brushing, rolling and chilling one last time.
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15
Light a grill.
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16
Working with one cylinder at a time, unwrap and roll it out as thinly as possible between two sheets of waxed paper to form a round that's approximately 1/16 inch thick.
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17
Carefully transfer 2 or 3 rounds at a time to the grill.
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18
Grill over high heat, turning once, until lightly charred and starting to puff, about 4 minutes.
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19
Transfer the flatbreads to foil and keep hot while you grill the rest.
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20
Serve hot.
