Spring onion bread

Season: 

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

• 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.