Baida paratha

2 c  flour, whole wheat
      2 ts -Salt
      4    Eggs; boiled and mashed
      2 tb Ghee
    1/2 ts Pepper
      1 ts Coriander leaves; chopped
           -cilantro
           -Water to knead
           Ghee; for shallow frying
 
  Sift whole wheat flour in bowl with 1 tsp salt. Gradually add water,
  make a stiff flour. Cover with a damp cloth. Keep aside for 20
  minutes. Boil eggs and mash well. Add 1 tsp salt, pepper, coriander
  and 1 tsp ghee or oil. Mix thoroughly.
  Knead the dough until smooth. Divide into 8 equal parts and roll out
  each 4" diameter circle. Place 1 tbsp egg filling in the centre of
  each circle. Shape them into round balls again.
  Now roll out each ball on a floured board to a circle of 5" (13 cm)
  diameter. Rub a little ghee or oil on one side.
  Heat a griddle, shallow fry each paratha with a little ghee or oil
  (flip and smear a little ghee on the other side with the back of a
  spoon). Cook until both sides turn golden brown, turning once or
  twice.