I am confident that everyone knows the origin of the term Margherita. Yes, originated from the Pizza. I would describe this paratha as an inside-out pizza (hope that makes sense)

For the Paratha dough, you will need:

2 cups of whole wheat flour,

Water to knead the dough,

And salt to taste.

For the Filling

  • 200 grams of grated mozzarella cheese
  • 1 teaspoon of mixed herbs
  • 1 teaspoon of black pepper
  • Pizza sauce already made
  • Salt to taste

Instructions

Regarding the Paratha

  1. Place flour in a bowl.
  2. Knead a soft dough, as we do for chapattis or any other stuffed paratha.
  3. Let it rest for around 10 to 15 minutes.

For the Filling

  1. Take the cheese gratings
  2. Sprinkle the herbs and peppercorns
  3. Mix evenly

Now let’s prepare the Paratha.

  1. Form about eight dough balls of equal size.
  2. Roll a ball of dough on a rolling pan until it is approximately 3 to 4 inches in diameter.
  3. Apply one teaspoon of pizza sauce to the rolled dough (just a little not much or else you may not be able to roll the paratha at all)
  4. Add a few tablespoons of the filling to the center of the dish.
  5. Pull the paratha’s ends over the filling and properly seal them. Remove any surplus dough as necessary.
  6. Reform this into a ball.
  7. Roll it to approximately 6 inches in diameter, or the best size you can achieve. Ensure there are no holes in the paratha, as the entire dish will be ruined if the cheese escapes through the girdle.
  8. Heat a skillet
  9. Place the rolled paratha on the tava and cook on both sides over medium heat.
  10. Once the paratha is finished, increase the temperature and butter both sides of the frozen paratha before frying on both sides.
  11. Remove it from the fire and serve it.
  12. Your Outside-In pizza is now prepared.