1. Take 1 1/2 cups of wheat flour in a bowl, add 1/2 tsp of salt. Mix the flour and salt. 

2. Add 2 Tbsp. of water at a time and keep mixing the dough. Adding the water all at once can make the dough watery and hard to knead.

3. After the dough is mixed well, add 2 tsp of oil and knead again to get a smooth dough.

4. Cover the dough and set aside for 30 minutes.

5. In a pan on medium heat, take 1 Tbsp. of oil, add 1/2 cup of onions. Sauté until the onion is translucent. It takes about a minute.  

6. Add 1 cup of paneer that is cut into small cubes. 

7. Add 1/2 tsp of salt, 1/2 tsp chili powder, 1/2 tsp cumin powder, and 1/2 tsp coriander powder.

8. Cook the spices with onions and Paneer for about 1 minute. 

9. Add 3/4 cup of colored Bell Pepper. Sauté for 30 seconds.  

10. Add 1/2 cup of cilantro and mix.

11. Set the prepared filling aside in a bowl until ready to use. 

12. Now the take the rested dough and make small balls (roughly golf ball size)

13. Prepare the work surface by dusting it with all-purpose flour and roll it into a small circle. Coat the circle with a little oil and fold it into a triangle. Roll the triangle again into an 8-inch circle. 

14. Preheat the pan to medium-high heat and transfer the flatbread gently to the pan. Cook on both sides.

15. Now, place the flatbread on a cutting board and cut through one side from the center. 

16. Place the prepared veggie filling, your choice of chutney/sauce, and cheese.

17. Fold the roti into the triangle. 

18. Just warm enough to melt the cheese and serve hot!