Pesto and Mozzarella Paratha

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I am adding a little bit of Italian inspiration to the classic paratha and I assure you, this is one you are going to want to try!
Makes 4 paratha. 

200g chapati/atta flour
120ml water
olive oil
pinch of salt
pinch of black pepper
1 ball mozzarella cheese


– Place the flour, salt, and black pepper in a large bowl. Slowly add the water, a little at a time, and stop when you have a nice soft dough.

– Once the dough has come together, knead it for 30 seconds until smooth. Cover it and let it rest for 15 minutes.

– Divide the dough into four portions. Take one portion and cover the rest.

– Divide this portion into two. Use a rolling pin to roll them both into a thin circle.

– Coat one circle in a generous amount of pesto. Tear a ¼ portion of the mozzarella and spread it across the pesto.

– Place the other circle on top. Press down and seal the sides

– Place the paratha onto a hot pan and cook on medium heat for 2 minutes on each side. Once the paratha has started to bubble, lightly spread some oil onto both sides and cook for 1 minute on each side until golden and crispy.

– Repeat the process with the rest of the ingredients.

Time to sit down and enjoy!