2 c fine whole wheat flour
1 tsp salt
1/2 - 2/3 c warm water
2-3 Tbsp ghi
Place flour & salt in bowl, add enough water to make a smooth dough. Knead at least 8 min, until dough springs back. Divide into 9-10 pieces. Roll into 6" rounds. Melt ghi, brush generously on top of each. Fold in edges to make a square, edges overlapping to trap the butter, gently roll out again without allowing butter to escape. (or gather edges, twist to coil, roll flat). Heat a griddle to med hi, moisten with remaining ghi. Cook on both sides until crisp, golden.
Submitted by Gretchen Grant Contributed on: and modified on Friday November 11th, 2005