Veg Atta Pizza - Pizza in Kadai - How to make Atta Pizza in Kadai - No Maida - No Yeast - No Oven

Its been more than 5 years since I baked anything. From the time we returned back to India from US, I hadn't baked anything. My son had tonsillitis and from then on I stopped giving him cakes (except during birthday parties), particularly the icing or the cream and cream biscuits. This quarantine period tempted me to bake a pizza.

Even though Pizza is our favorite, we eat it only once in a year or so; just for the reason that they are not healthy. Still, they are so tempting and we use to crave for it at times :)

Maida is one ingredient which I totally avoid in my kitchen. After having known the health hazards of this white flour, we started avoiding it in all ways. We stopped consuming Parottas for the same reason. I don't remember when was the last time I bought Maida. My mom used to make pooris using Maida, the taste used to be awesome. Only after marriage I learnt that Pooris can also be made with Wheat Flour.When I was looking for a Pizza recipe using Wheat Flour, I came across this recipe from Cooking Shooking. If we have the Pizza Sauce and Chilli Flakes handy, baking a pizza is super easy. So if you can prepare them well ahead and store, baking a pizza doesn't require much of time. To bake a pizza in Kadai, we need a heavy bottom, wide and deep kadai.

Ingredients


Wheat Flour - 1 cup
Curd - 4 tbsp or as needed to kneed the dough
Baking Soda - 1/8 tsp
Baking Powder - 1/2 tsp
Sugar - 1 tbsp
Salt - as needed
Oil - 1 tbsp


Salt - 200g (to spread in the kadai, for baking)
A wire rack or bowl - to act as a stand on top of which we can keep the pizza tray
Butter - as needed, for greasing the baking tray/plate and to apply on crust
Red Chilli Sauce - 1 tbsp
Pizza Sauce - 1 tbsp
Cheese - as per preference
Black pepper powder - 1/2 tsp
Herbs of choice
Toppings of choice - I used Onion, Tomato, Capsicum and Paneer

Method

1. In a wide vessel take the flour, add salt, sugar, baking soda and baking powder. Mix well.
2. Then add the curd and bring all the dry ingredients together into a dough. The dough will be very sticky.
3. Wash and dry your hands or take of the sticky dough from hands by adding a little bit of dry flour. Then add one tbsp of oil to the dough, knead for few minutes to get a very very soft dough.
4. Split the dough into two. Take two trays or plates. Grease one with butter, make sure to grease well, else the dough will stick to the base.
5. Roll one dough using rolling pin or use hands to spread the dough into circular discs of desired size. Sprinkle dry flour if needed. Carefully place the rolled dough into the greased plate. 
6. Poke it with fork here and there, leaving some space in the corners. So the corners alone will puff and the center dough will not puff up like it does for a chapati.
7. Take 1 tbsp of pizza sauce and red chilli sauce and spread it evenly on the base. Spread cheese, vegetables of your choice, pepper powder, chilli flakes and herbs. Brush with some more butter on top of the filling.
8. Meanwhile heat a kadai in high flame for around 5 minutes, add the salt and the wire rack/bowl. Close with a lid and pre-heat for 10 mins on high flame.
9. Now keep the pizza tray on top of the wire rack/bowl, cover the lid and bake for 10 to 12 minutes on high flame. Once it gets cooked you can see the corners getting browned and turning crisp. (Meanwhile, you can prepare the second pizza dough and arrange the toppings)
10. Remove the first pizza carefully from the kadai and immediately keep the second tray and cover the lid. Cook similarly for 10 to 12 minutes.
11. Sprinkle more herbs and chilli flakes if you wish and enjoy with tomato ketchup

Notes

• Instead of Kadai you can also bake this in a pan (non-stick pan). Just directly keep the rolled dough in the pan/tawa. Spread the sauces, arrange cheese, vegetables and herbs. Cover with lid and cook on low flame for 8 to 10 minutes.
• Roll the dough thin, else it will take a long time for the dough to get cooked.
• Keep all the ingredients ready to avoid messing up at the moment.