Ghee or cooking coconut oil for the dough and for cooking the flatbreads
Put the grated raw papaya and grated carrots in a bowl. Massage some salt thoroughly and after ten minutes squeeze out the water from them. Add the chopped coriander, chopped chilies, mix well and keep aside.
Add water as required to the wheat flour and knead into a smooth dough.
Cover the bowl of dough with a kitchen towel and let rest in a warm place for about 15 minutes.
Divide the dough into 6 – 8 balls and press out each ball into a small circle. Place 2 heaped tbsp of the grated mixture in the center of the circle and form a small ball as shown in the picture.
Roll out each ball into a flat circle with a rolling pin, carefully not letting the grated filling spill out. Layout flat the circled dough with the grated filling side by side.
Heat about a tsp of ghee or cooking coconut oil in a skillet or a flat-concave frying pan for each flatbread and cook the flatbreads for two-three minutes on both sides until cooked and brown
Serve hot immediately
When rolling out the flatbread sprinkle some dry whole wheat on the flatbread, the rolling base, and also on the rolling pin to avoid the flatbread sticking to the rolling pin or the rolling base.