|Season: All year
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
- 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.