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Fusion · Indian

Pizza paratha

Vegetarian

An Indian–Italian fusion: two thin wheat rounds sandwiching a thick tomato paste, mozzarella, capsicum, onion and sweetcorn with oregano and chilli flakes, sealed and griddled until the cheese melts.

Pizza paratha is a Fusion bread, ready in about 1 hour 9 minutes and made with whole-wheat flour and mozzarella. It serves 6 and is rated intermediate to cook.

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No licensed photograph of this dish yet.

Prep
25 min
Cook
24 min
Rest
20 min
Total
1 h 9 min
Serves
6
Level
Intermediate
Calories
314

Ingredients

6 parathas

For the dough

For the filling

For cooking

Equipment

Method

  1. Step 1

    Mix the atta (opens in a new tab) and salt, rub in the oil, then add the water a little at a time, kneading for about 5 minutes into a soft, smooth dough that no longer sticks to your fingers. Cover and rest for 20 minutes so it rolls out without springing back.

    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Mix the tomato paste (opens in a new tab) with the oregano (opens in a new tab). Toss the mozzarella (opens in a new tab) with the capsicum, onion (opens in a new tab), corn (opens in a new tab) and chilli flakes (opens in a new tab).

    • 8 min

  3. Step 3

    Divide the dough into 12 balls and roll two at a time into 15 cm rounds. Spread one round thinly with tomato paste (opens in a new tab), leaving a 1.5 cm border, scatter over a sixth of the cheese mixture, cover with the second round and press the edges together firmly, then roll very lightly to 17 cm.

    Wet the border with a fingertip of water so the two rounds glue together.

    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

  4. Step 4

    Lay a paratha on a hot tawa or heavy pan over medium-high heat. When small bubbles appear (about 30 seconds) flip it; after another 30 seconds brush the top with butter (opens in a new tab), flip again and press the edges with a spatula (opens in a new tab) until golden-brown patches form. Brush and cook the second side the same way — 3 to 4 minutes per paratha in all.

    Cover the pan with a lid for the last minute to melt the cheese.

    A flatbread cooking on a hot griddle
    How it looks · Photo: Muhammad Khawar Nazir on Pexels

About this dish

Origin
Not attributed to one place · Origin uncertainA modern fusion snack from Indian home kitchens and street stalls.Also popular in India
Dish
Snack · Dinner · Breads & flatbreads
Cooking method
Pan-fried
Taste
creamy, tangy, herby
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free
Worked out from the ingredients. How labels work
Good for
Child-friendly
Cook more with
Whole-wheat flour · Mozzarella · Tomato paste · Dried oregano · Green bell pepper · Onion
Techniques
Pan-frying · Kneading

Allergens

  • Contains: Milkfrom mozzarella, butter
  • Contains: Wheatfrom whole-wheat flour
  • Contains: Glutenfrom whole-wheat flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

314 kcal per serving

Estimated

1 serving ≈ 149 g · recipe makes 6

Where the energy comes from

  • Protein 16%
  • Carbohydrate 50%
  • Fat 34%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy314 kcal211 kcal
Protein13 g8.8 g
Carbohydrate41.1 g27.7 g
Net carbohydrate34.9 g23.4 g
Sugars2.3 g1.6 g
Added sugars0 g0 g
Fibre6.3 g4.2 g
Fat12.6 g8.5 g
Saturated fat6.4 g4.3 g
Trans fat——
Cholesterol31 mg21 mg
Sodium356 mg240 mg
Salt equivalent0.9 g0.6 g
Vitamins & minerals per serving
Potassium
342 mg
Calcium
157 mg
Iron
2.3 mg
Magnesium
83 mg
Vitamin A (RAE)
91 µg
Vitamin C
11 mg
Vitamin D
0.1 µg
Vitamin B12
0.6 µg
Folate (DFE)
32 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Red chilli flakes: Ground cayenne (FDC 170932) used as a stand-in for dried chilli flakes such as pul biber or Aleppo pepper.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Keep the sauce thick — a wet sauce makes the dough soggy.

Common mistakes

  • Overloading with toppings; this paratha is a thin sandwich, not a deep pizza.

Serve with

  • Cut into wedges and serve with ketchup.

Storage

  • Best eaten fresh.

Reheating

  • Reheat on a dry tawa over medium heat for about a minute a side until crisp and hot through.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

Structure

For the dough

Used in step 1

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 49 min

    Knead until smooth and soft; it should feel like an earlobe.

  2. Rest · about 20 min

    Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.

  3. Start to finish: about 1 h 9 min. Times are a guide — warmth changes everything; follow the cues.

The dough

The dough in baker's percentages. Flour = 100%.
IngredientRoleWeightBaker’s %
Whole-wheat flourFlour300 g100%
WaterWater189 g63%
Neutral vegetable oilFat9 g3%
SaltSalt3 g1%
Total flour
300 g
Hydration
63%
With milk, eggs…
63%
Wholegrain
100%

Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.

  • Medium dough (55–65%) — soft and easy to knead; sandwich loaves and rolls.
  • Salt 1% — on the low side (1.8–2.2% is typical for bread).
  • 100% wholegrain — absorbs more water and gives a denser, nuttier loaf.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Crust too hard or thick

    Likely causes

    • Baked too long at too low a temperature
    • No steam at the start

    What to do

    • Bake hotter for a shorter time
    • Add steam for the first 15 minutes (tray of boiling water, or a covered Dutch oven)
    • Cool under a tea towel for a softer crust

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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