Paratha - whole wheat flour

Method

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