Chili Carrot Tomato Flatbread

1.In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper.

2.Add the grated carrot, chopped tomato, chopped onion, chopped green chilies, and cumin seeds to the flour mixture. Mix well until the vegetables are evenly distributed.

3.Make a well in the center of the mixture and add the olive oil and warm water gradually. Mix with your hands or a wooden spoon until a soft dough forms.

4.Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.

5.Cover the dough with a damp cloth and let it rest for 30 minutes. This helps to relax the gluten and makes rolling easier.

6.After resting, divide the dough into 6 equal portions. Roll each portion into a ball and then flatten it into a disc about 1/4 inch thick.

7.Heat a non-stick skillet or griddle over medium-high heat. Once hot, place one flatbread in the skillet and cook for about 2-3 minutes on each side, or until golden brown and cooked through. Brush with a little olive oil while cooking for added flavor.

8.Repeat the process with the remaining dough portions, keeping the cooked flatbreads warm in a clean kitchen towel until all are cooked.

9.Serve the flatbreads warm, garnished with fresh coriander leaves if desired. They can be enjoyed as a snack or as a side dish with your favorite dips or curries.