2. **Prepare the Filling**: Heat olive oil in a skillet over medium heat. Add the chopped onions and garlic, and sauté until softened, about 3-4 minutes. Add the bell peppers, carrots, and spinach. Cook for another 5 minutes, or until the vegetables are tender. Stir in the ground cumin, paprika, turmeric, salt, and pepper. Cook for an additional 2 minutes, then remove from heat and let cool.
3. **Assemble the Flatbreads**: Preheat a skillet or griddle over medium heat. Punch down the risen dough and divide it into 8-10 equal pieces. Roll each piece into a thin circle (about 6 inches in diameter). Place a generous spoonful of the vegetable filling in the center of each circle. Fold the edges of the dough over the filling, pinching to seal and form a pouch. Flatten the filled dough gently with your hands or a rolling pin.
4. **Cook the Flatbreads**: Place the stuffed flatbreads on the preheated skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through. If using cheese, cook until it’s melted and bubbly.
5. **Serve**: Serve the vegetable stuffed flatbreads warm, either on their own or with a side of yogurt, chutney, or a fresh salad.
**Description**
Vegetable Stuffed Flatbreads are savory, soft flatbreads filled with a spiced mixture of vegetables. They offer a satisfying crunch and flavorful filling, making them a delightful and adaptable dish. The flatbreads can be enjoyed as a snack, part of a meal, or even as a portable lunch option.
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