• In a large bowl, mix the flour and salt. Add water gradually and knead a soft and smooth dough. Add oil and knead again for 5 to 6 minutes. Cover the dough with a damp cloth and let it rest for 30 minutes.
• Divide the dough into 5 to 6 equal-sized paratha balls. Roll out one ball into a thin flat bread. Apply some ghee on the surface and sprinkle some flour over it. Sprinkle crushed garlic, coriander and red chilli over it to your taste.
• Squeeze up the flattened bread and fold it into a round ball. Repeat with the rest of the dough balls. Roll out each quarter into a thin circle again. Press lightly and roll out again into a slightly thick paratha.
• Heat a griddle over medium-high heat and cook the paratha on both sides until golden brown spots appear. Apply some oil or ghee on both sides and press lightly with a spatula. Transfer to a plate and serve hot or warm.

• Sieve all-purpose flour into a large mixing bowl.
• Combine other ingredients, gradually pour water as required, and knead well to bring the mixture together.
• Knead for around 5 mins until you make a soft, smooth ball of dough. Apply some oil and rest it for 20 to 30 minutes.
• Now knead the dough again and divide it into eight portions. On a lightly floured surface, roll each portion as thin as possible into a round tortilla ready to cook.
• Cook on low to medium flame until lightly browned, about one minute on each side. Use a kitchen cloth to cover the tortillas to serve them warm.

Dough

• In a mixing bowl, add flour, salt, sugar, and instant yeast. Whisk to mix the dry ingredients well. Now add butter, oil, an egg, and milk. Then add warm water as required and knead soft dough.
• Apply a little bit of oil and keep aside for 2 hours.

Chicken Stuffing

• In a mixing bowl, add chicken, crushed garlic, crushed green chilies, and all the seasonings. Add lemon juice and yogurt. Mix everything well and marinate for 30 minutes.
• In a frying pan, heat cooking oil, add marinated chicken, and cook on high flame for 1 – 2 minutes. With the lid on, cook on low flame until chicken becomes tender.
  
• Remove the lid, optionally add black pepper and mix well before turning off the flame.

Assembling

• Punch the dough down and roll out the dough into two round shape slices of bread with the help of a rolling pin. Arrange the base layer of the bread on a tray and spread chili garlic sauce or pizza sauce all over it.
• Add a layer of cooked chicken, diced slices of onion, and tomato. Add in mozzarella and cheddar cheese slices as required. Lastly, sprinkle some oregano leaves and cover everything up with the top bread layer. With the help of a bowl and your fingers, mark the serving size. Apply beaten egg and put sesame seeds on the top of the stuffed bread.
  
• Bake in preheated oven at 170 degrees centigrade for 40 to 45 minutes.
• When ready, apply butter on the top and serve hot.

• In a small bowl, add the ginger and garlic paste, crushed red chili, paprika powder, cumin seeds, coriander powder, turmeric, salt, black pepper, vinegar and yogurt. Mix well to make a marinade.
• Add the chicken pieces to the marinade and coat them well. Let the chicken marinate for at least 30 minutes or refrigerate overnight for better results.
• Heat oil in a skillet over medium-high heat. Add the marinated chicken and cook on high flame for a minute. Cook on low flame for about 15 minutes with the lid on until the chicken is tender and dry.
• Add the onion, green chili and fresh coriander and cook for another few minutes, stirring occasionally, until the onion is soft and golden.
• Transfer the chicken filling to a plate and let it cool slightly.

Dough Preparation

• In a large bowl, mix the refined flour, wheat flour and salt together.
• Gradually add water and knead the mixture into a smooth and soft dough.
• Cover the dough with a damp cloth and let it rest for about 20 minutes.

Assembling

• Divide the dough into equal-sized balls. Roll out each ball into a thin circle on a floured surface.
• Place some chicken filling in the center of one circle. Fold the edges over the filling and seal them well. Press lightly to flatten the stuffed circle.
• Heat a griddle (tawa) over medium-high heat. Grease it lightly with oil or ghee.
• Place the paratha on the griddle and cook for about 2 minutes on each side, until golden brown spots appear. Apply some oil or ghee on both sides while cooking.
• Repeat with the remaining dough and filling.
• Serve hot with yogurt, chutney or pickle.