To make the herb infused olive oil: Heat olive oil, herbs and whole garlic cloves in a saucepan over medium low heat. Hold at a low simmer for 15 minutes. If the oil begins to sputter and bubble, reduce the heat. Remove the add ins and transer to the oil to a jar anf place in the freezer or refridgerator to cool down.*

To make the dough: In a large mixing bowl, whisk together flour, salt and sugar. Add in oil and warm water. Knead until a rough dough comes together, about 5 minutes. Cover the bowl with a warm, damp towel and let sit for 1 hour.

After the dough has rested, divide into 8 equal portions. Work with one dough piece at a time and place the rest under damp towel to stay moist. On a lighly floured surface, use a rolling pin to roll the dough out as thin as possible into a rectangle.

Brush the chilled olive oil over the surface of the dough and sprinkle with chopped herbs. Start at the long end of the rectangle and roll the dough into a tight log. Coil each end of the log in opposite directions until they meet at the center and then squiqye them down on top of each other. Set aside and cover with a damp towel to rest for another 1 hour.

Once the dough has rested, use a rolling pin to roll out each dough ball onto a lightly floured surface. Rotate the dough as you go, until you end up with an 8 inch circle of uniform thickness.

To cook the parathas: Preheat a large skillet over medium heat and add one paratha at a time. Cook for about 2-3 minutes per side, until no longer sticky. It's ok if it doesnt have any color yet. Transfer the par-cooked parathas to a plate.**

Once all of the parathas have been par-cooked, add about a tbsp of oil to the pan. Add in one parathas at a time, using tongs to frequently rotate it in the pan as it cooks. Cook until deeply golden brown and flip, doing the same on the other side. Repeat with the remaining parathas, adding a more oil in between each one. Serve immediantly or store in an air tight container and reheat in a skillet.