Flour tortilla stuffed with cheese is a cuisine of Mexico. To know it in simple terms it is similar to the stuffed parathas.
This quesadilla will be prepared using calcium-rich fresh paneer and yellow sweet corn kernels along with selected vegetables.
Ingredients for dough:
2 cups wheat flour
½ cup corn flour
3/4 cup of coconut or almond or soy milk
1 tablespoon oil
1 teaspoon salt
1 cup boiled and cooked sweet corn kernels
Half cup finely chopped celery or cabbage
1- ½ cups freshly prepared paneer (crumbled) or just grate some readymade paneer
1 bell pepper finely chopped
1 tomato chopped (deseeded)
A pinch of asafoetida or mustard powder
1 teaspoon red chili flakes
½ teaspoon cumin powder
½ tablespoon coriander powder
¼ teaspoon chat masala (jaljeera powder)
2 teaspoons of lemon juice
½ cup finely chopped parsley leaves (or use cilantro)
1- ½ teaspoons salt
Process: Warm the milk for the dough. Mix salt and oil to the flour.
Gradually add milk to the flour and knead into a dough (use more milk if needed).
Covered with a lid and keep it aside.
Mix all the ingredients of the filling and keep aside. Make equal portions of the dough. Dust some flour and roll into a 6 inch diameter chapatti. Add the mixture to one side of the chapati. Close the chapati in a semicircle shape forming a half moon.
Heat a non-stick pan, and place the quesadilla on it. Cook on low heat till the outer surface turns golden brown crisp. Flip it to the other side and do the same. Once done remove it on the on the counter or a tray and cut it into half. Finish the remaining batches. Serve hot.
Process for pizza bread : Mix all ingredients together and gradually add some water water to form a soft dough. Cover with a wet cloth for 15 minutes and keep aside in a warm place.
Note: If you are using dry yeast, you would need prior proofing of the yeast unlike the quick rise yeast and the waiting time must be maximum around 30 minutes.
After 15 minutes you will notice the dough has risen and become more soft, now you can dust some flour to it and on a clean counter top start rolling the dough into a 10 inch diamter circle. Grease some oil if needed.
Now place this pizza dough on a greased non stick pan and make the edges little puffy. Poke with a fork or knife and cover with a lid. Cook till the base turns golden brown on low to medium heat.
Flip the bread carefully now and cook the top surface till it turns golden yet cooked . Make sure not to cook the top portion similar to the base.
Spread the sauce on the top part of the bread and all other toppings one by one, (check the video for details).
Cover with the lid again and put the bread again on minimum heat till the cheese melts completely.
Place the cooked pizza on a plastic cutting board and slice the pizza into 8 pieces.
Your pan fried pizza is ready to serve 🙂
We have seen many places how to make pizza pastry but most of the times a ready made dough is used. This recipe is a guide on how to make your own fluffy yet crispy and flaky pastry dough. I will also share on how I added more flavour to the entire pastry.
Process for the dough : Mix 2 cup of flour with yeast, salt, vinegar and butter. Warm the milk and dissolve the sugar in it. Add to the flour and knead into a soft dough. If the dough is very sticky then sprinkle some more flour but not too much. Keep aside the dough for 1 hour covered with a wet cloth.
Once the dough rises, take equal portions and brush little oil on each of them . Roll all the portions in equal circular shape with the help of a rolling pin (nearly 7-inches diameter and less than 1/2 inch thickness but not too thin).Line baking sheet with parchment paper and place them an equal distance apart.
Freeze the prepared pastry sheet for 30 minutes.
(The prepared pastry sheet if kept for longer time might get too much hard that means you will have to allow it to thaw for few minute so 30 minutes time is best for the dough to get cold and little hard.)
Preheat the oven on 350F.
Once you remove the pastry sheets out, spread the ketchup, soy sauce, oregano and butter on one pastry sheet. Add grated cheese, butter chunks and the cover with another pastry sheet. sprinkle some cheese on the top too
Put a 3-inch diameter cup in between and cut them similar to the image. Remove the cup,twist and turn all the divided parts gently. Bake the pastry for 15-20 minutes. Remove it out, brush some butter and it’s ready to serve.
I usually make grain free pizza with boiled potatoes or tapioca potato base but trying this new way saved my time for boiling the potatoes. Not too much spice just freshness of vegetables and fullness of cheese.
Process:Preheat the oven on 400F. Shred the potatoes, place them on a cheesecloth and squeeze the excess water or any wetness.
Grease a pan with little oil and place the potatoes on the tray, covering the sides and leaving no space in between.
Bake it till the potatoes turn crispy light brown(this takes nearly 15-20 minutes)
Broil for 30 seconds and take the tray out.
Mix all the vegetables with salt and spices and spread them on the baked potato layer.(please make sure to add salt in the end so there is no water, or else it can make the potato soggy. Try draining any water in the vegetables nicely before spreading it on the potatoes)
Grate the cheese and spread that layer on the toppings.
Bake on 375F for 5 minutes, broil the cheese for 60 seconds till it turns golden brown.
Remove the pizza out, let it cool down and then cut them into 6 slices. Ready to serve.
If you don’t have an oven, use a big non-stick pan, add 3 tablespoons of oil and spread the potatoes similar way. Cook on medium heat till they turn crispy and put the toppings and cheese. Reduce the heat to low,splash some water and cover with a lid for cheese to melt.