When Hanger Strikes

 
  • Mari

Pizza Parathas

Updated: Apr 20, 2021

PSA: you can now have pizza for breakfast. You’re welcome, you’re welcome. If you’ve never made parathas before, use the dough from this recipe. It turns out perfectly every single time, is easy to work with, and yields a soft, flaky paratha. Now stuff it with cheese, pepperoni and all your other fave pizza toppings and you’ve got a pretty impressive Sunday brunch.

Makes 6 parathas


Ingredients

For the Parathas

1 1/2 cups all purpose flour + a little more more for rolling

1 cup whole wheat flour

1 tsp salt

2 tbs vegetable or canola oil

1 cup + 2 tbs hot water (from the tap)

For the Filling

1/4 cup bell pepper, finely diced

1 jalapeño, deseeded and finely minced

1/4 cup red onion, finely diced

1/2 cup mushroom, finely diced

1/2 cup salami or pepperoni, finely diced

1 1/2 cups shredded pizza mozzarella

1/2 cup shredded cheddar

Salt and pepper

2 tbs tomato paste

1/4 tsp garlic powder

1/4 tsp oregano

For cooking

2-3 tbs oil or ghee (I used basil infused olive oil from Evoolution)

Directions

1. Start by making the dough. Combine the flours and salt in a large mixing bowl. Add the oil and water, a little bit at a time, kneading after each addition. After all of the water has been added, dump the dough on to the counter and knead for a minute or two until a smooth dough is formed. Transfer the dough back into the mixing bowl and drizzle with about a teaspoon of neutral oil. Let the dough sit for 15 minutes.

2. In a small mixing bowl, combine all of the ingredients for the filling. Mix to coat all of the toppings with the tomato paste.

3. After you’ve let the dough rest, divide it into 6 equal sized pieces. To make a paratha, rip one piece of dough into two and shape them into balls. On a floured surface, use a rolling pin to flatten each piece. Pile on about 1/6th of the filling onto one piece of the dough, then cover it with the second piece. Use your fingers to pinch the seams to seal the paratha, then flatten it with your hand. Try to get as much air out as possible. Use a rolling pin to roll about 1/4 inch thick, or 6-7 inches in diameter. Repeat with remaining 5 pieces of dough.

4. Preheat a large nonstick frying pan or thava over medium high heat. Once the pan is hot, place a paratha down. Generously brush the side facing up with oil or ghee. After 30-45 seconds, flip the paratha and brush the other side with ghee/oil. Keep flipping after 30-45 seconds for a total of 3-5 minutes, until the dough is fully cooked through. Repeat process with remaining parathas.

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