My flatbreads are still doughy inside after cooking?
Your list of ingredients doesn't contain any kind of leavening agent. A leavening agent is an ingredient that helps to incorporate air and gas bubbles into the dough of the product. Without that inclusion of air bubbles, the dough doesn't have anything to lift it and make it lighter, so it will fall and become heavy, doughy and sad.

In many traditional flatbread recipes, such as Pita or Naan, the leavening agent is yeast. However, yeast-raised breads can be incredibly time consuming. That's why In some simple recipes it is possible to use baking powder or self-raising flour (which is basically flour mixed with baking powder) in the place of yeast, but know that this will cause a large difference in flavor and texture from the more traditional yeast-raised breads

In short, you'll need to amend your recipe to include one of the basic leavening agents. Here's a couple basic recipes for you, in case you need some inspiration. c:

http://www.jamieoliver.com/recipes/bread-recipes/easy-flatbreads/#s5UQEEaz0CUakBp9.97
http://www.foodnetwork.com/recipes/homemade-flat-bread-recipe2.html
http://allrecipes.com/Recipe/Peppys-Pita-Bread/Detail.aspx?evt19=1