In a bowl mix the wheat flour, plain flour,salt, yeast, and oil, add the water as needed to make soft and pliable dough. Cover the dough and set aside for about one hour.
Squeeze the chopped bell peppers to remove the extra water.

In a bowl mix all the ingredients for filling, bell pepper, mushrooms tomato paste, salt, chilli flakes, basil, oregano, jalapeno, and cheese, mix it well.
Knead the dough and divide in two equal parts. Roll each part of the dough in smooth ball.

Roll one part of the dough into about six-inch diameter, use dry flour as needed to roll.
Place half a cup of filling in the center. Pull the edges of the dough to wrap it around the filling, making sure it is covered from all around.

Meanwhile heat the nonstick Tawa on medium low heat, tawa should not be very hot, otherwise paratha will not cook through. Heavy tawa works best.
Lightly sprinkle the dry flour on the surface you will roll the paratha. Press the filled patty lightly from both sides, with your fingers. Now using a rolling pin, roll the paratha about eight-inch in diameter. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.

Oil the nonstick Tawa generously, and place the paratha on the Tawa. Cook the paratha for 2-3 minutes and flip the paratha. Paratha should be golden brown. It is important to cook paratha on low heat.

Again brush the paratha with oil all around and flip it again in about 2 minutes. Paratha should be golden brown both sides for crispness. Paratha should take about seven -eight minutes to cook nicely.
Take out the pizza paratha over wire rack to keep them from getting soggy.