Spring onion bread

IMG_1698Season:  All year

Type:  Breads

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  spring onions

Recipe source: Adapted from Bill Granger’s Bill’s Sydney Food


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • food processor
  • bowls – 1 small, 1 medium
  • tea towel
  • pastry brush
  • 1 medium knife
  • large non-stick frying pan
  • scales
  • egg flip
  • paper towels
  • baking tray
  • serving plates

  • 300 g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 200 ml hot water
  • 1 tablespoon chilli oil
  • 4 spring onions
  • sea salt, extra
  • canola oil, for frying
What to do

  • Set out your equipment and ingredients.
  • Place the flour, baking powder and 1 teaspoon salt in a food processor.  Add the hot water in a thin stream and process until the dough forms a ball.
  • Remove the dough from the food processor let it rest for 5 minutes.
  • Wash up the food processor.
  • Knead the dough for 2 minutes, then place in a bowl and cover the bowl with a tea towel and let rest for 30 minutes.
  • Thinly slice the spring onions and set aside.
  • Put the chilli oil in a small bowl.
  • Divide the dough into six equal portions and roll each portion until 25 cm in diameter. Brush the oil over the dough and sprinkle with ¼ teaspoon sea salt and 2 teaspoons spring onions.
  • Roll up the dough, swiss-roll style, and then coil it up.  Roll it out again into circles 15 cm in diameter.
  • Heat a large non-stick frying pan (with lid) over medium heat and add 3 tablespoons of oil.  Add the bread, cover the pan and reduce the heat to low.  After 3 minutes check the bread, if it is golden brown underneath, turn it over and cook the other side, if not, cook for another minute and check again.
  • When the bread is golden brown on both sides, remove from pan and drain on paper towels.
  • Cut the bread into 6 pieces and sprinkle with sea salt.

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