Woks It All About?
Ok, I'll try and stop with the silly pun titles - temporarily. But speaking of pan-fried, Madhu made all kinds of incredible Indian breads - all essentially with the same basic dough. She rolls it out on a circular marble slab and folds in whatever stuffing it needs. Then she throws it into this shallow, cast-iron wok. Cooked with ghee, a clarified butter. The more folds, the more layers (kind of like me after eating one). Filling, fattening - but totally worth it.