Ask most people their favorite Indian bread and naan often takes the spotlight. I can’t knock naan. The refined flour yields some of the same qualities that made Wonder Bread appealing when I was three. But sometimes I crave something with a little more flavor — and a lot more cholesterol. Something that speaks to that same inner voice that drives me to consume things like late-night pizza and tasty burgers with reckless abandon.

Parathas, for instance, are everything that naan is not. Whole wheat and buttery richness make them melt in your mouth. Yet their richness can be a downfall. Eat too many, and they’re like lead in your stomach, making it easy to see why many people reserve this bread for special occasions.

A fun alternative to rice, parathas also serve as an edible utensil that will rival a fork any day. And they’re relatively easy to make. Don’t have the time to play with sticky Chapati flour after work? Pick up frozen parathas at an Indian grocery. The ones I’ve tried are not as buttery, but they’re still very good. Once you’ve figured out how to fill your kitchen with fresh, warm parathas, be sure to check out part two of this series to see what happens when it meets chicken tikka and spicy cilantro chutney.