In a large bowl add in the flour, sugar, dry yeast and salt. Mix everything.
Add in the water slowly and make a smooth dough. Let the dough rest for 1 to 1.5 hours.
In the meantime wash and chop all the vegetables finely.
Add in 1 tsp olive oil and black pepper to taste. Mix everything.
Just before making the flatbreads add salt to the greens, or else it will release water.
After 1 hour or so, knead the dough again for 2-3 minutes.
Divide the dough into equal size balls.
Roll each into cylindrical disc of 6-7 inches as thin as possible. Use dry flour if required.
Add in the herbs mixture on one half of the rolled flatbread. Spread it evenly leaving 1 cm edges from the sides.
Carefully put the other end on top of this and seal the edges.
Give a nice pat to the flatbread so that everything gets distributed evenly.
Heat a non stick or a cast iron griddle to medium or slow and cook the flatbread on both the sides until golden specs appear on both the side.
Repeat the above steps for remaining dough balls.
Serve it as is or with a sauce of your choice.