Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Oil and flour spread
To fill
Flatbreads
Dip
How it's done
Dough
Mix the flour and salt in a bowl. Add the hot water and knead to form a dough. Cover the dough and leave to rest for approx. 15 mins., knead once more to form a soft, smooth dough, cover and leave to rest for at least 30 mins.
Oil and flour spread
Combine the oil, flour and salt.
To fill
Divide the dough into 8 portions, cover with a damp tea towel to prevent the dough from drying out. On an oiled surface, roll out 1 piece of dough as thinly as possible. Cover with ⅛ of the oil and flour spread, top with ⅛ of the spring onion greens. Roll up completely from the long edge. Twist the roll to form a tight spiral, place on a plate lined with baking paper. Repeat the process with the remaining pieces of dough, leave to rest for approx. 15 mins.
Flatbreads
Roll out the dough spirals into circles, each approx. 14 cm in diameter. Heat a little oil in the frying pan. Fry the flatbreads in batches for approx. 2 mins. on each side. Cut the flatbreads into triangles.
Dip
Mix the soy sauce with all the other ingredients up to and including the chilli. Serve the dip with the flatbreads.
| Note: | The dough rounds can be frozen between sheets of baking paper and then cooked from frozen. Simply increase the cooking time by approx. 2 mins. |
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