Thapa, Toni's helper, has kindly demonstrated to me how he makes the Indian flatbread called Paratha stuffed with turnip (or any other grated vegetable). Thapa is from Nepal and is a very gentle soul and a great cook.
To prepare the stuffing, he uses 1 cup of grated turnip mixed with 2 cloves of minced garlic, 1/4 tsp of chili powder, a pinch of Garam masala, a pinch of turmeric powder, a pinch of cumin powder, salt and pepper, and minced coriander. Then he refrigerates the vegetable until ready to serve. Before using it, he squeezes out any liquid from the grated turnip.
For the Paratha, he simply mixes wholewheat flour with water and knead till soft and malleable. Then he refrigerates the covered dough for at least 30 mn.
Before cooking, he takes 2 ping pong-size knobs of dough and rolls out the first knob with some flour to prevent from sticking, until it forms a flat disk, and repeats with the 2nd knob. Then he spreads evenly about 2 tablespoons of grated turnip on a disk, and dampens around the edge with some water, and covers with the other disk and seal the edges together to form a stuffed flat pancake.
After heating a flat pan on the stove, he grills the stuffed Paratha till golden brown on both sides. To serve hot.
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