Prep all ingredients.

Sauté spring onions, carrots, and zucchini in a pan with oil until softened.

Add red cabbage and salt; stir to combine.

Cover and cook until vegetables are tender with a firm bite.

Add cumin powder and Tabasco sauce; stir well.

Set roasted vegetables aside.

Make tortilla dough: combine flour and salt in a bowl.

Add water gradually and knead to form a smooth, firm dough.

Drizzle oil and knead again until non-sticky.

Divide dough into lemon-sized balls.

Dust a ball in flour and roll into an 8-inch tortilla.

Preheat a pan over medium heat and cook the tortilla on both sides until cooked.

Press around the edges for even cooking.

Alternatively, puff it on a gas flame like a phulka.

Turn heat to low; add roasted vegetables to one side of the tortilla.

Spread grated cheese on top.

Fold the empty side over the filling to create a semi-circle.

Press it down, drizzle oil, and cook until golden and crisp on both sides.

Serve with Greek Yogurt Dip.