For the dough:

2½ cups and more for dusting – wheat flour
¾ cup of water (in addition to what is needed)
¼ teaspoon of salt
2 teaspoons of ghee or any oil of your choice
In a large saucepan or bowl, combine the flour with the salt and ghee. Rub the flour well with your fingertips. Use your hands to make the dough. Start by adding water, gradually, and bring the flour together. Use the palms of your hands to knead the dough until it is smooth and firm (not hard). The dough should offer some resistance when you press on a finger.
(A dough that is too soft and you will have a hard time handling the filling when rolling the flatbread … a dough that is too hard will be just as difficult to work with.)

For filling:

2 cups of grated cauliflower (650-70 grams of cauliflower without the strain)
1 teaspoon finely grated ginger
1 teaspoon chopped green peppers
1 tablespoon of chopped fresh cilantro
1 teaspoon of salt
¾ teaspoon of chaat masala
Red chilli powder to taste
1 generous pinch of garam masala

Break the cauliflower into florets. Wash them and rub them. Set aside. Fill a saucepan with ice water and set aside.

Heat a pot of water (1½ liter) and bring to a boil. Immerse the florets in boiling water and leave them for no more than a minute in boiling water; the idea is to get rid of the worms or insects that hide in the recesses of the florets

Drain the water and immerse the florets in the saucepan with ice water. Let them be there for a minute. Remove the florets and keep them aside to drain off excess water. Grate the florets (not too fine) and sprinkle half a teaspoon of salt. Mix well and set aside for a minute and a half.

Take the fists to fill the grated cauliflower and squeeze out as much water as you can. (We don’t want excess moisture when rolling stuffed flatbread). Continue to transfer the squeezed cauliflower to a mixing bowl. Using a fork, peel the grated cauliflower.
Start mixing the other cauliflower ingredients and using a spoon, mix well.

Make the flat bread

Preheat the oven to 230 degrees C. Heat the baking sheet. (I turned the sheet over and used its bottom to bake flatbread; it’s easier to place and remove the flatbread)
Divide the dough into evenly sized ping pong balls (larger if you want larger sized flatbread). Take wheat flour in a flat bowl. Keep it aside.

To start making flat breads, take a ball and roll it in wheat flour. Using a rolling pin, roll it into a 4-inch disc. Place the disc in your palm and cup your hands lightly. Add the stuffing; 2 teaspoons filled in each disc ( as desired). As shown in the photo, bring the edges together, pinch the top and wrap it on the stuffed dough ball. Flatten it slightly in your hands and roll it again in wheat flour to make it easier to roll. Start rolling into a six-and-a-half-inch flatbread; 3-4 mm thick or as desired.

Make the stuffed balls in the same way. Roll them up only once you need to put them in the oven for baking

Lightly brush both sides of the flatbread with oil. Place the dish on the baking sheet and bake for 6 to 7 minutes or until both sides are golden and crisp.

The stuffed flatbread is delicious served with mint and cilantro chutney, pickles, yogurt or tea / coffee. Don’t forget to coat them with butter for an even more delicious taste!