Cut nutmeg pumpkin in half, remove the seeds (make this recipe) and divide again.

Boil with water for about 20- 25 minutes until the pumpkin is soft.

Separate the pumpkin from the peel and puree. Set aside.

Mix pumpkin puree with rice flour, ground fenugreek seeds, and salt.

Add the wheat flour gradually until the dough no longer sticks to your fingers. I even used a little less than 250 g of flour.

Knead the dough to a homogeneous paste. The dough is very sticky at first but should not stick after kneading. If the dough is still too sticky, add a little flour, if it is too firm, add a little water. Do not use more flour than indicated in the recipe for the bread will dry out during baking.

Cover and refrigerate for at least 2 hours.

Cut into eight small pieces and form small balls.

First, press the balls using your hands to spread them apart and then roll them out with a rolling pin.

Slowly bake the Flatbread at medium temperature in a pan without oil. As soon as one side bubbles, turn and bake the other side.

After baking, cover with a kitchen towel to prevent them from drying out and becoming hard.

Finely grind all ingredients in a food processor.

After you have rolled out and spread the flatbreads, stuff them with the filling and cover with another loaf.

Either press the sides firmly or, as I did with kolompeh, twist the sides in firmly and bake in the pan on both sides.