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Crispy spring onion flatbreads
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 241
  • Fat about 9g
  • Carbohydrates about 33g
  • Protein about 6g
This is needed
This is needed for 8 pieces
  • 300 g white flour
  • 0.25 tsp salt
  • 1.75 dl water, hot
Oil and flour spread
  • 1.5 tbsp sesame oil
  • 2.5 tbsp sunflower oil
  • 5 tbsp white flour
  • 0.75 tsp salt
To fill
  • a little sunflower oil
  • 3 spring onion incl. green part, finely chopped
  • a little sesame oil
  • 1 tbsp sesame oil
  • 0.5 dl soy sauce
  • 2 tbsp rice vinegar
  • 2 tsp coarse cane sugar
  • 1 red chilli, deseeded, finely chopped
  • 1 tbsp coriander, finely chopped
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And that's how it's done
And that's how it's done
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.
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.
Mix the soy sauce with all the other ingredients up to and including the chilli. Serve the dip with the flatbreads.