Mix together refined flour, soda bicarbonate, little salt, milk, 1 tbsp oil and knead into a soft dough. Apply 1 tsp oil on the dough and set aside.
Heat 1 tbsp oil in non-stick pan. Finely chop onion, add to the pan and sauté for 2-3 minutes.
Add soya granules, mushrooms and green capsicum and sauté for a minute. Add black pepper powder, 1 tsp red chilli flakes, mixed herbs, salt and mix well. Switch off the heat, and tomato concasse and mix well. Transfer the mixture into a bowl and set aside.
Preheat the oven at 180° C.
Divide the dough into 4 portions and roll out each into a 6 inch roti.
Place a portion of the stuffing in the center of each roti. Cut cheese into small cubes. Place a few cubes over the filling and sprinkle a pinch of red chilli flakes. Fold the roti into half to make a calzone. Seal the edges and make a pattern with the help of a fork.
Grease a baking tray with oil, brush some oil over the calzones and place them on the tray. Bake in a preheated oven for 16-18 minutes.
Transfer onto a serving plate and serve hot.