Spring Onion Flatbread

Had some time spare whilst waiting for my Chinese chicken curry, so decide to try out this recipe of Spring Onion Flatbread by Ching-He Huang.
It is very simple and fairly easy to make and indeed when serving with the curry it was a great complement!


Time: 30 mins approx
Make: 4 large ones

Ingredients:

130g Plain flour plus extra for kneading
2 pinches of Salt
110ml Hot Water
dab of Olive oil
1 1/2Tbspn Sesame oil
1 Spring Onion, finely chopped

Method:

1) Combine the flour and salt in a bowl, stir in the hot water and work it into a dough.
2)Turn out onto a floured surface and knead for 5 minutes until dough is smooth and elastic.
3)Oil the surface with a little olive oil. Placed in a floured bowl and cover with a damp tea towel and let it rest at room temperature for 20 mins.
4) Take the dough, roll into a long sausage then divide into 4 equal pieces.  Roll each piece into a ball using the palm of your hand and then flatten out with a rolling pin into a small disc.
5)Brush with sesame oil and sprinkle some finely chopped spring onion onto each disc. Reform them into balls again then roll into flat discs about 3mm thick.
6)Heat the non-stick pan over high heat. Heat the discs until golden brown, turning them over to cook them on both sides.
7)Keep warm and cover with foil, and ready to serve.