Vegetable Stuffed Flatbreads

Ingredients :
1 cup mixed vegetables (carrots, bell peppers, spinach, etc.), finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
½ teaspoon cumin powder
½ teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil
Fresh herbs (like cilantro or parsley), chopped (optional)
Instructions:
Prepare the Dough:
In a mixing bowl, combine the flour and salt. Add the olive oil and warm water gradually, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for about 30 minutes.
Make the Filling:
In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
Add the mixed vegetables, cumin, paprika, salt, and pepper. Cook until the vegetables are tender (about 5-7 minutes). If using, stir in the fresh herbs. Let the filling cool slightly.
Assemble the Flatbreads:
Divide the rested dough into equal portions (about 6-8, depending on size). Roll each portion into a ball.
On a floured surface, roll out one ball into a circle (about 6-8 inches in diameter). Place a generous spoonful of the vegetable filling in the center. Fold the edges over the filling to seal it, then gently flatten the stuffed dough with your hands.
Repeat with the remaining dough and filling.
Cook the Flatbreads:
Heat a skillet or griddle over medium-high heat. If desired, add a little oil to the pan.
Cook each flatbread for about 3-4 minutes on each side, or until golden brown and cooked through. You may need to adjust the heat to prevent burning.
Serve:
Serve the flatbreads warm, optionally with yogurt or a dipping sauce on the side.