Chickpea and Chile Flatbreads

• 12 cup whole wheat flour
• 12 cup unbleached all-purpose flour
• 12 cup chickpea flour (besan)
• 1 12 teaspoons salt
• 18 teaspoon garam masala
• 1 tablespoon unsalted butter, melted
• 2 jalapeno peppers, seeded and minced
• 12 cup red onion, minced
• 12 cup fresh cilantro, chopped
• 14 cup water
• 1 teaspoon vegetable oil (plus more for frying)

1. In a bowl, whisk together trhe flours, salt, and garam masala; add the butter and rub with your fingers to form a mixture that resembles fine cornmeal.
2. Stir in the jalapenos, onion, cilantro, water and 1 tablespoon of the water; mix with hands to form a soft, slightly sticky dough.
3. Transfer to a clean bowl, cover with plastic wrap, and let rest for 20 minutes.
4. Pull of a golfball sized piece of dough and roll out, on a lightly floured work surface, to about a 5-inch disk; use a paring knife and cut from the center to the edge of the disk.
5. Starting with one of the cut sides, roll dough over itself, then roll out into a 1/8-inch thick disk and place on a lightly floured baking sheet and cover with plastic wrap; repeat with remaining dough.
6. Heat a griddle over medium high heat and cook flatbread, in batches, until bu10bbles form on the bottom; turn flatbreads and cook until bubbles again form on the bottom.
7. Spoon a small amount of oil onto flatbreads, rub with back of spoon to distribute oil, pressing down with spoon until the bottom is evenly browned on the bottom, about 1 minute; turn breads and repeat.
8. Serve hot.

whole wheat flour, flour, chickpea flour, salt, garam masala, unsalted butter, peppers, red onion, fresh cilantro, water, vegetable oil

Taken from www.food.com/recipe/chickpea-and-chile-flatbreads-478990 (may not work)