Whole Wheat Unleavened Breads (Rotis)

Mix flour and salt in medium bowl. Stir in warm water, 2 tablespoons at a time, until a fairly stiff dough forms.

Knead dough in bowl or on lightly floured surface 2 to 3 minutes or until dough becomes smooth and pliable. Brush dough with Clarified Butter and cover with plastic wrap; set aside 10 to 15 minutes. (At this point, dough can be covered and refrigerated up to 24 hours. When ready to roll, let dough stand at room temperature 30 minutes so it becomes soft and easy to handle.)

Divide dough into 8 equal pieces; return them to bowl and cover. Heat heavy 8-inch skillet over medium heat.

Working with one piece of dough at a time, roll into 6-inch circle on lightly floured surface. Cook dough in skillet 2 to 4 minutes, turning once, until brown spots start to form on bottom and bubbles start to appear on surface. Remove from skillet; brush with butter. Repeat with remaining dough.

Wrap cooked breads in aluminum foil to keep warm while cooking remaining dough.