Aloo paratha (potato stuffed flatbread)

Combine whole wheat flour, all-purpose flour and a little salt; add ajwain crushed between the palms.

Add 2 tbsp melted ghee and rub it into the flour with the fingers.

Add warm water a little at a time and knead to a soft, pliable dough that does not stick and is not too hard.

Drizzle about a teaspoon of oil on top and rest, covered, half an hour to an hour.

Toast coriander seeds, cumin seeds and black peppercorns in a pan on medium-low until fragrant; grind in a mortar and pestle to a not-too-fine powder.

Boil the potatoes in a pressure cooker about 15 minutes, or in a pot of water until fork tender; cool completely to room temperature.

Grate the potatoes on the large holes.

Mix in salt, the spice powder, a little sugar, red chili powder, garam masala, coriander leaves, chopped chilies and a squeeze of lemon juice; taste and adjust the salt.

When a pressed finger leaves a dent that does not bounce back, knead the dough a few more minutes.

Form equal medium balls, roll smooth, oil lightly and cover with a cloth. Divide the stuffing into small portions.

Working two balls at a time, dust with atta and roll each into equal circles about five and a half inches across.

Put about 2 tbsp stuffing on one circle, cover with the other and press all around the edges to seal well.

Press gently around the stuffing to spread it, dust both sides with atta, and roll out gently without pressure to about nine and a half inches, stopping when the stuffing shows from underneath.

Heat a cast iron pan very hot, reduce to medium-low, brush with oil and add a paratha; flip after two minutes, oil the top and flip again.

Keep flipping on medium heat until brown spots form on both sides; rest on top of a bowl so the underside does not go soggy.

Whip a few tablespoons of Greek yogurt with a little salt, sugar and black pepper; sprinkle with smoked paprika. Serve with butter or pickles.