for 8 pieces

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

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.

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