Mamta's Kitchen

Pizza 9, Chapatti Pizza - Chapatilla or Pizzadilla (A version of Quesadilla)

Chapatti Pizza - Chapatilla

Mamta Gupta


On one of my visit to my brothers family in India a long time ago, everyone wanted to eat home made Pizza. Their house was in the middle of extensive renovation and we did not have access to their oven. It was a decision made just before dinner, so there wasn't time to make pizza dough with yeast either. After some serious head-scratching, I decided to use chapatties as pizza base. However, a chapatti on its own is too thin to support the weight of all the pizza topping, so I decided to make Chapatti Sandwich, with the filling supported by one chapatti on top of of the fillings. It came out so well that everyone wanted to have Chapatti Pizza again the following day!

You can use ready-made or leftover chapatties or make them fresh. The amounts given are for one Pizza. Experiment with various fillings. November 2013

I don't think there is any dish called Chapatilla or Pizzadilla. I just gave it this name in jest, naming it after Quesadilla!


  • 2 chapatties/tortillas per person

  • Chopped/thinly sliced tomatoes.You can use a jar of ready made pesto instead.

  • 1-1 1/2 heaped tablespoon grated or crumbled cheese of your choice for each pizza. Mature cheddar, Stilton, a mix of Mozzarella and Cheddar, Monterey Jack, Parmesan, St. Augur etc. that you have lying around in the fridge will do.

  • A few additional/other filling suggestions. Make sure not to overload, chapatties can not support too much filling.;

  • Chopped green chillies

  • Thinly sliced mushrooms

  • Chopped or whole coriander leaves

  • Thinly sliced red onions

  • Chopped/sliced, stoned olives

  • Chopped green/red peppers

  • Vegemite and Cheese Quesadilla, suggested by Charlie Clark from Australia

  • Fish; tinned/grilled/pan-fried salmon/tuna or other fish of choice, flaked.

  • Pepperoni or any other type of cold meats, prawns, sausages, anchovies etc., chopped up and mixed with a cheese of choice.

  • Ploughman's English filling; cheddar cheese, chopped pickled onion (pickled in vinegar and salt) and Branstons.similar pickle, all mixed up

  • Re-fried Pinto beans, mixed up with chopped up salad and cheese.

  • Chilli Con Carne and cheese of choice

  • Additional ingredients that can be added to most savoury Quesadilla fillings

  • A sprinkle of chilli flakes.

  • 1 mushroom, thinly sliced, raw or pan fried

  • 1 tsp. oregano or other fresh herbs, chopped.

  • To Serve, here are some ideas:

  • Tabasco

  • Green Mango Chutney

  • Or Chilli Sauce

  • Hot Tomato Relish/Salsa or Mild Tomato Relish/Salsa or Avocado Salsa.

  • Sweet chapatilla; Fruit - apple/peach/pineapple/mango/banana/berries etc., chopped up and mixed with cream/ricotta cheese (ground paneer will also work). If fruit is firm, stew in microwave for a couple of minutes. Mix with sweetener & cream cheese

  • Serve with cream or ice-cream.


  1. Place one chapatti on a plate or board.

  2. Scatter a tablespoon of chopped/sliced tomatoes and grated cheese. You can use tomato paste or even a ready made pesto.

  3. Top with a thin layer of any of the additional pizza topping ingredients that you like or have. Do not overload with toppings though, chapatties can not support too much weight.

  4. Top with cheese of choice evenly and sprinkle with oregano/coriander, if desired.

  5. Cover with the other chapatti and press firmly.

  6. Heat a griddle/tava to medium hot. If it is too hot, chapatties will burn too quickly, before cheese inside has melted and other ingredients are cooked.

  7. Lift the chapatti pizza gently and place on the tava. Brush the top with a thin film of oil.

  8. As the cheese melts, continue to press it gently all over, to gel the ingredients and melting cheese together.

  9. Turn over, using a wide spatula for support, so that the cheese and other ingredients do not spill out. Brush with oil again and cook, pressing gently with the spatula. You may turn it over a further couple of times.

  10. As soon as it is crisp and cheese inside has melted fully, lift off the pan and serve immediately with any sauce/relish/salsa of choice. Slicing it into wedges makes it easier to eat and look attractive.

  11. You can experiment with other fillings.


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