Whisk gram flour, salt, pepper, and 400ml cold water into a smooth batter and rest for 30 minutes or overnight.
Heat a greased frying pan over medium-high heat.
Pour 4 tablespoons of batter into the pan and cook for 1-2 minutes per side until golden brown.
For roasted vegetables, roast chopped courgette, tomatoes, aubergine, cumin seeds, and ghee at 220°C for 30-40 minutes.
For mushroom topping, fry mushrooms, garlic, and thyme in ghee, then top flatbreads with mushrooms and cheese and grill until melted.
For salmon topping, layer avocado, smoked salmon, rocket, sesame seeds, and lemon juice onto flatbreads.