In a mixing bowl, combine wheat flour, salt, and sunflower oil.

Gradually add water and knead to form a soft, smooth dough.

Cover the dough and let it rest for 15 minutes.

Divide the dough into equal portions.

Roll out one portion into a large, thin chapati.

Spread pizza sauce evenly over the chapati.

Sprinkle grated mozzarella cheese over the sauce.

Add chopped green, red, and yellow bell peppers, sliced onions, and sweet corn.

Season with dried oregano and red chili flakes.

Roll out another portion of dough into a chapati of the same size.

Place the second chapati over the toppings, sealing them inside.

Press the edges with a fork to seal the paratha.

Heat a Tawa or griddle over medium heat.

Place the stuffed paratha on the hot Tawa.

Cook with a little oil on both sides until golden brown and crisp.

Serve hot.