Crispy spring onion flatbreads

Crispy spring onion flatbreads

Total: 1 hr 45 Min. | Active: 45 Min.
vegan, lactose-free
Nutritional value / piece: 241 kcal
, Fat: 9 g
, Carbohydrate: 33 g
, Protein: 6 g

Ingredients

8 pieces

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

300 g white flour
¼ tsp salt
1 ¾ dl water, hot

Oil and flour spread

2 ½ tbsp sunflower oil
1 ½ tbsp sesame oil
5 tbsp white flour
¾ tsp salt

To fill

a little sunflower oil
3 spring onions incl. green parts, finely chopped

Flatbreads

a little sesame oil

Dip

½ dl soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
2 tsp coarse cane sugar
1 tbsp coriander, finely chopped
1 red chilli, deseeded, finely chopped
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

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.

Good to know
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.

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.