Farmhouse Pizza (No Maida, No Yeast)

The "No-Maida, No-Yeast" Pizza Recipe

1. Ingredients

For the Healthy Dough:
Whole Wheat Flour (Atta): 1.5 cups
Fresh Curd (Dahi): ½ cup (room temperature)
Baking Soda: ½ tsp
Salt: ½ tsp
Sugar: ½ tsp (helps with browning)
Olive Oil (or any oil): 2 tbsp
Water: 1–2 tbsp (only if needed)

The "Farmhouse" Toppings:
Pizza Sauce: 3–4 tbsp
Mozzarella Cheese: 1 cup, shredded
Vegetables: paneer, tomato, diced capsicum (bell peppers), onions, and sweet corn.
Seasoning: Dried oregano and chili flakes.

2. Instructions

Step 1: Make the Dough
In a large mixing bowl, whisk together the wheat flour, baking soda, salt, and sugar.
Add the curd and 1 tablespoon of oil. Mix until it starts coming together.
Knead for about 5–8 minutes. Wheat flour needs more kneading than maida to develop a bit of elasticity. If the dough is too dry, add a splash of water; if too sticky, add a dusting of flour.
Coat the dough with the remaining oil, cover it, and let it rest for 20–30 minutes. This allows the curd to react with the baking soda for a better rise.
Step 2: Prep the Base
Preheat your oven to 220°C. If using a pan (tawa), preheat it on low flame.
Roll out the dough into a circle (about ¼ inch thick).
Pro Tip: Prick the entire surface with a fork. This prevents the wheat base from puffing up like a roti and keeps it flat and crispy.
Step 3: Assemble & Bake
Spread the pizza sauce evenly, leaving the edges bare.
Add a layer of mozzarella cheese.
Load it with your farmhouse veggies: paneer, tomato, onions, capsicum, and corn.
In the Oven: Bake for 15 minutes until the cheese is bubbly and the edges are golden brown.
On the Pan (Tawa): Place the pizza on a greased pan, cover with a lid, and cook on low heat for 10–12 minutes until the cheese melts and the bottom is crisp.

Quick Tips for Success
Don't skip the Curd: Since there is no yeast, the acidity in the curd is what activates the baking soda to make the crust airy.

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