MALABAR PARATHA Makes 6-8 parathas | 20 minutes

2 cups all purpose flour 2 teaspoons salt 1 teaspoon black pepper 2 tablespoons ghee 1 cup yogurt 3-4 tablespoon olive oil ghee or olive oil for pan frying parathas dry flour for rolling the parathas instructions 1. Combine the flour, salt, black pepper, ghee and yogurt and knead into a soft dough. Add a few teaspoons of water if needed to make the dough soft and pliable. 2. Divide the dough into six equal parts and roll each ball into olive oil and set aside at room temperature for fifteen-twenty minutes. 3. Heat up a large frying pan or skillet and keep it on low heat. When ready to roll out the paratha, roll one ball into a four-five inch oblong. Smear olive oil or ghee on the entire surface and pinch the middle. Flip one part over the other. Roll it into an oblong again and repeat. This time roll the paratha into a large six-seven inch circle. Place it on the skillet set to medium heat. 4. Cook for twenty-thirty seconds then flip it over to the other side. Cook for another twenty-thirty seconds and spread a bit of ghee or oil on each side while cooking it making sure the paratha turns a nice golden brown on both sides. 5. Repeat with the other parathas. To keep them warm while making the others, wrap in a towel. notes & variations • Replace half the dough with whole wheat however the dough will need additional water to make it soft. • To make them ahead of time, cook them on the skillet on each side for a minute each and put away in the refrigerator or freezer. Cook them with ghee or oil on each side before serving them. • While creating the layers, add chopped herbs or cheese to make a stuffed paratha.