Mix the wheat flour and salt together. I personally add only a little salt now and a little in my stuffing. But you can add it all in the bread as well.
Add enough water to make a dough. The amount of water will vary depending upon the type of flour/brand/weather etc. So I would suggest adding couple of tbsp of water at a time
until it comes together into a pliable dough.
Knead it for 5-10 minutes until soft and smooth.
Set aside, covered with a kitchen cloth or paper towel to avoid drying. A resting period of 10-15 minutes (at least) helps to get a nice texture.
While that's resting, chop the bell peppers. Refer my tip 2. Make sure to chop the peppers into very small pieces. It helps to roll out the flatbread later on.
Don't these multicolored bell peppers look beautiful? Make sure to drain any water, in case any in your chopped peppers.
Add rest of the ingredients for the stuffing together. Do a taste test and season accordingly.
If raw bell peppers do not appeal to you, I would suggest sauteeing it in a little oil (you can even add some onions to the mix), soften them a bit along with the spices, cool them before adding the cheese.
Make small balls of the dough - around 10-12 medium balls.
Roll them into a small circle. Flour them to avoid sticking.
Place some of the filling in the center.
Bring the edges together
flatten it with the palm of your hand into a circle
and roll it out into a bigger circle , with medium thickness.
Place it on a hot pan, cook for few seconds, drizzle a little bit of oil (or ghee/butter if you like). I don't add any 'cos of the cheese.
turn it when you see brown spots. Cook for another minute until the other side gets done.