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Roast the onions, squash and carrots with olive oil, salt and pepper at 180°C fan for 35–40 mins until caramelised.
Save a handful of the roasted onions for the flatbreads, then blend the remaining vegetables with the curry powder and hot stock until smooth.
Stir through the cream and season.
Mix flour, salt, oil and water into a soft dough.
Rest for 10 mins, divide into 4, roll out, fill with cheese and onions, fold and cook in a dry frying pan for 2–3 mins each side.
Add mango chutney if desired.