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Add all of the vegetables, spices and oil to the food processor. (These veggies are raw)
Process until all the vegetables are chopped into a coarse meal consistency.
Add the flour. Start with ¾ cup of all purpose flour and 1 cup of whole wheat flour, so a total of 1 ¾ cup flour.
Add two tablespoons of water and pulse the mixture. Process the mixture to mix all the vegetables with the flour.
Add more water, one tablespoon at a time, until the mixture is a nice smooth dough. Keep it slightly stiff.
Once the dough is formed, remove it from the food processor and put it in a bowl. Add a little bit of flour on the dough and smooth it out by kneading it for a few seconds. Let it sit for 10-15 mins.
Knead the dough for a few seconds and divide it into equal sized balls.
Using a rolling pin or bottle, roll it out into circles about a millimeter thick.
Heat a skillet over medium-high heat. Once hot, add the flatbread and let it cook until it starts to lightly bubble up.
Flip it and continue to cook until it starts to bubble up even more and is turning golden brown on the other side.
Brush the top with a little bit of oil and flip it. Brush oil on the flipped side as well and press with your spatula to cook.
Repeat this process for all of the rolled-out flatbreads. Cover with a heavy towel and let it sit.