epicurious
Pizza Paratha
A zesty tomato filling gives these homemade parathas their pizza flavor. You can make the pizza paratha dough in advance and freeze it before cooking.
👥 12 Servings👤 Nadiya Hussain📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●spatula
- ●pan
📝 Preparation Steps
1
Put the flour, salt, and sugar into a bowl and stir in the oil. Make a well in the center and add the boiling water. Using a spatula, because the water is still very hot, roughly bring the dough together.
2
Drop the mixture onto a work surface and knead until you have a smooth dough. This should take a few minutes. Pop it into the bowl again and let rest, covered.
3
Meanwhile, you can make the filling and dip. To make the filling, put the tomato paste, oregano, cheese, and garlic into a bowl and give it a mix. To make the dip, put the cream cheese, yogurt, garlic, chives, lemon, and salt and pepper into another bowl, mix, and place in the fridge.
garlic, grated1 clove
4
Roll the dough out into a long sausage shape and cut it into 12 equal portions. Roll each one into a ball and set them in a pile on the side. Take one ball and roll it out to a circle as thin as you can get it—you should be able to see the work surface through the dough in places.
5
Take 1 teaspoon of the tomato mixture, which should be like a paste, and spread it lightly all over the dough. Roll the dough up like a jelly roll, making sure to pinch and stretch it at the ends as you go along. Set aside and repeat with the rest of the balls of dough.
6
Take each dough sausage and roll inward to create what looks like a cinnamon roll, tucking the end into the base. Melt the butter and have a pastry brush at the ready. Now lightly flour the work surface and roll each paratha out into a thin circle just under ⅛-inch thick.
7
Pop a nonstick pan on medium to low heat. Place one paratha at a time in the pan and cook gently for 2 to ⏱️ 3 minutes on each side. Brush both sides with melted butter and transfer to a plate, with a piece of foil over the top to keep them warm while you make the rest. Serve straight away with the dip, as a light lunch. Do ahead: These parathas are best frozen uncooked, layered with parchment paper in between so they don’t stick.
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