Grate the carrots on a coarse grater.
Heat a little oil in a non‑stick pan over medium heat and sauté the grated carrots for 2–3 minutes until slightly softened.
Transfer the carrots to a bowl and let them cool briefly.
Add the eggs, salt and black pepper to the bowl and mix well until the carrots are evenly coated.
Heat a little more oil in the pan over medium heat.
Pour the carrot and egg mixture into the pan and spread it into an even layer.
Cook until the bottom is set and lightly golden and the top is almost cooked.
Sprinkle the grated cheese over one half of the round.
Fold the flatbread in half over the cheese, cover with a lid and cook for about a minute.
Flip and cook for another minute until golden on both sides and fully set, then serve warm.