In a large mixing bowl, whisk together all-purpose flour, warm water, olive oil, and salt until you have a loose, shaggy dough that just starts to come together.

Turn the dough out onto a lightly floured surface and knead vigorously for about five minutes until it’s smooth, elastic, and slightly tacky.

Transfer the dough ball to a lightly oiled bowl, cover with a damp cloth, and let it rest at room temperature for 30 minutes.

Divide the rested dough into four equal portions, roll each into a thin circle, then cook on a hot skillet over medium heat for 2–3 minutes per side until golden spots appear.

Shred the carrots, julienne the cucumber, chop the cilantro and mint leaves, and slice the green onions.

In a medium bowl, gently toss the prepared vegetables with a pinch of salt and let sit for five minutes.

Combine lime juice, fish sauce (or veggie alternative), sugar, and minced garlic in a small bowl, whisking until the sugar fully dissolves.

Warm each cooked flatbread briefly if needed, layer the seasoned vegetables, drizzle with sauce, sprinkle chopped peanuts, and roll tightly.